John Myers
Ingredients for 4 servings:
- 230 g breadcrumbs
- 20 g butter
- 1 onion(s)
- 1 bunch of parsley
- 150 ml milk
- 2 eggs
- 1 n. B. salt and pepper
- 4 tbsp Parmesan, grated
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
Recycling leftovers
Whenever I have too many breadcrumbs, I make these dumplings. Mix the breadcrumbs with the egg and milk and let stand for about 30 minutes. Sauté the chopped onion in butter until translucent. Once cooled, add it to the breadcrumbs. Mix in the finely chopped parsley and Parmesan cheese. If the dough is too dry, add a little more milk. If the dough is too wet, add more breadcrumbs or flour. Knead the dough thoroughly and shape it into round dumplings. Let the dumplings cook in lightly simmering salted water. The cooking time depends on the size of the dumplings. Serve as a vegetarian dish with tomato and vegetable sauce or with mushrooms.
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