Bread dumplings

Ingredients for 2 servings:

• 380 g white bread, diced, dry (dumpling bread)
• 2 eggs
• e.g. milk
• 2 tbsp flour
• 1 bunch parsley, chopped
• e.g. butter
• n. B. Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly toast half of the dumpling bread in melted butter. Crack the two eggs into a measuring jug and fill to 1/4 liter with milk. Pour the egg-milk mixture, along with plenty of salt and parsley, over the remaining very dry bread. Mix in the flour and press the mixture firmly into the bowl. Let it rest for about 30 minutes. With wet hands, form the mixture into dumplings – depending on the size, the mixture will yield about 6 dumplings. After each dumpling, wet your hands again and press the dumplings together firmly (the fewer edges sticking out and the smoother the surface, the less likely the dumplings will fall apart in the water). Now place a test dumpling in the gently simmering water and wait about 1 minute to see if it falls apart. If it falls apart, you can add a little more flour to the dough. Otherwise, let the dumplings boil for a few minutes. To be on the safe side, cut open the dumplings and check if they are cooked through. Trick: Add 1 tablespoon of cornstarch to the cooking water to prevent the dumplings from falling apart. Mushroom sauce goes well with this. Tip: The next day, you can cut leftover dumplings into finger-thick slices and fry them in butter with sautéed onions. Finally, pour over about two beaten eggs and mix well until the eggs are set. Dumplings with egg are a good, light way to use up leftovers.