John Myers
Ingredients for 3 servings:
- 5 rolls, stale
- 250 ml milk, maybe a little more
- 2 m.-sized eggs
- 1 m.-sized onion(s)
- 1 tbsp butter
- 2 tbsp parsley, fresh or frozen
- 1 pinch(s) pepper, freshly ground
- 1 pinch(s) nutmeg, freshly grated
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
vegetarian, easy to prepare
First, cut the rolls into smaller pieces, approximately 1 x 1 cm. Place them in a large bowl. Add the milk, mix well, and set aside for about 10 minutes. In the meantime, peel and chop the onion. Sauté with the butter in a microwave container for about 3 minutes at 630 watts. Once the rolls have absorbed the milk, add the eggs. Then add the parsley and onions. Season to taste. If the mixture doesn’t mix properly, add a little more milk. It’s best to mix well by hand. The mixture will be quite moist, but this isn’t a problem with this preparation method, as the dumplings aren’t floating in water but are steamed in the insert. Fill the water container of the microwave steamer according to the instructions and form dumplings from the mixture. My steamer fits four large dumplings in the lower section and about six small ones in the upper section. Microwave at 800 watts for about 25 minutes. (Here, too, observe the maximum wattage according to the instructions.) Then let it simmer in the steamer for about 5 minutes. The bread dumplings taste great with red cabbage and gravy.
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