Savory yeast dumplings

Ingredients for 4 servings:

• 4 rolls, stale
• 1 m.-sized onion(s)
• 1 tbsp parsley, finely chopped
• 3 tbsp oil
• 400 g flour
• 20 g yeast, fresh
• ¼ liter of milk
• 1 pinch of salt
• 1 pinch(s) of sugar
• 2 tbsp oil
• 3 eggs

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

ideal as a side dish to strong sauces

Cut the rolls into small cubes. Finely dice the onion and sauté in oil until translucent. Add the rolls and toast slowly until lightly browned, taking care not to let the onion get too brown, then let cool. In the meantime, sift the flour into a mixing bowl and make a well in the middle. Mix the yeast with 2 tablespoons of lukewarm milk and the sugar, stir in a little flour and add to the well. Let rise for about 15 minutes. Mix the flour with the risen yeast, the salt and 2 tablespoons of oil, along with the remaining lukewarm milk and the eggs, to form a thick dough and let rise for another 30 minutes. Now mix the cooled bread cubes with the dough well, form three to four (depending on the size of the pot) loaves, dust with flour and let rise for another 15 minutes. Bring a large, deep pot half full of water to a boil. Then, depending on their size, add the loaves to the boiling water in two or more batches and let them simmer, covered, for about 20 to 25 minutes. Tip: It’s better to tie a linen cloth to the pot with kitchen twine or a piece of string to create a deep hollow, then cover and steam the yeast dumplings. Cut the finished dumplings into 1-2 cm thick slices with a string. If necessary, cover with aluminum foil and keep warm in the oven at 100°C until all the dumplings are ready.