John Myers
Ingredients for 25 servings:
- 2 pieces of white bread, white loaf, cut into small pieces (2-3 days old)
- 10 eggs
- 4 tbsp flour
- 2 large onions
- 750 ml milk
- Parsley
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
my grandma’s favorite recipe
Pour the boiled milk over the sliced white bread and let it rest for half an hour. In the meantime, dice the onions and sauté them with the parsley in a pan, then let it cool for 5 minutes. Pour the flour, eggs, and spices over the soaked white bread, add the onion/parsley mixture, and knead everything thoroughly. Let it rest for another half hour. The dough should then have a firm consistency; if not, add a few more breadcrumbs. Now form the dumplings slightly smaller than the size of a tennis ball (they rise well in boiling salted water). Then let the dumplings rest for 20 minutes in boiling (but not boiling) salted water. I always make double the batch and freeze the dumplings in bags after making them, so you have homemade fresh bread dumplings any time. Simply revive frozen dumplings by placing them in boiling salted water for 20 minutes.
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