Juicy Pumpkin Brownies
06.03.2024 A Dreamy Dumpling Recipe
This dumpling recipe is easy to prepare and turns out perfectly every time.
Ingredients:
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5–6 stale bread rolls or diced dumpling bread
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1 large onion
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3 eggs
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200 ml milk
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Fresh parsley
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Salt
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Pepper
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Nutmeg
Optional variations:
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Leaf spinach
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Cheese
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Bacon
This recipe is a great way to turn stale bread rolls into a truly delicious dish.
Here’s how it works:
- Cut the stale rolls into small, even cubes or use ready-made dumpling bread. Place the cubes in a large bowl.
- In a separate bowl, whisk the eggs (a fork works perfectly) and mix them with the milk and spices. Finely chop the onion and parsley and add them to the egg-and-milk mixture.
We like a bit of variety on the plate, so I’m preparing two different types of dumplings.
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Divide the bread cubes into two large bowls. Add grated cheese to one bowl – any variety works, simply use your favorite.
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In the second bowl, mix the bread cubes with leaf spinach.
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Pour the milk-and-egg mixture over the bread and gently combine. Let the mixture rest for a few minutes until the cubes have absorbed the liquid and become soft.
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I prefer my dumplings a bit smaller, so I take a small handful of the mixture and press and roll it between my hands to form a smooth, round ball. Tip: Wet hands make shaping much easier and prevent the dough from sticking.
Once all the dough has been shaped into dumplings, cook them together in a large pot over steam. Alternatively, the dumplings can simply be placed into gently simmering water.
Remove the cooked dumplings directly from the pot and serve immediately.
No matter which variation you choose, dumplings taste wonderful in vegetable broth, served with sauerkraut, or – my personal favorite – with a creamy mushroom sauce.
Enjoy your meal!
Tip: If you happen to have any dumplings left over (which rarely happens in our home), simply cut them in half and fry them in a pan with a little butter or oil. Cheese dumplings are especially delicious this way.
Alternatively, prepare a double batch and freeze the dumplings individually for later use.
Written by:
Patricia