John Myers
Ingredients for 4 servings:
- 10 rolls, stale
- ½ liter milk, lukewarm
- 2 large eggs
- Salt
- nutmeg
- Parsley, chopped, fresh or frozen
- possibly breadcrumbs or milk
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
Cut the rolls into very thin slices and pour over the warm milk. Let them rest for 3 hours, stirring gently 1-2 times in between. Then add the eggs and seasonings and knead everything thoroughly. If the dough is too wet, add some breadcrumbs, and if too dry, add a little milk. This depends on the size of the rolls, but the instructions above usually work. With wet fingers, form 10-12 dumplings and let them rest in lightly simmering salted water for 20 minutes. The dumplings will float to the top when cooked. These dumplings go well with goulash or sauerbraten. Leftovers can be sliced and pan-fried in a little butter.
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