Gingerbread dumplings

Ingredients for 3 servings:

• 300 g gingerbread, stale
• 120 ml milk
• 2 eggs
• 2 tbsp breadcrumbs
• 1 tbsp soft wheat semolina
• 1 tbsp sugar
• 2 pinches of salt
• 1 tsp gingerbread spice

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

sweet Christmas leftovers

Cut the gingerbread into small pieces, about the size of bread cubes. Warm the milk slightly and whisk it with the egg. Add the sugar, gingerbread spice, and salt. Pour over the gingerbread and let it sit for 5-10 minutes. Stir the mixture together, add the breadcrumbs and semolina, stir again, and let it sit briefly. Stir again, form into small dumplings, and boil them in lightly salted water for about 10 minutes. It’s best to make a test dumpling, as every gingerbread is different. If it dissolves, simply mix 1 tablespoon of semolina into the batter. I made 9 dumplings – I roughly calculate 3 per person. This goes well with vanilla pudding, cherry compote, plum compote, etc.