Bread dumplings according to Grandma Inge

Ingredients for 4 servings:

• 6 rolls, stale
• 225 ml milk
• 30 g butter
• 3 eggs
• 2 tbsp parsley, chopped
• 1 tsp salt
• some flour
• e.g. breadcrumbs

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Cut the rolls into small cubes approximately 1x1cm in size and place in a large bowl. Heat the milk and butter until the butter has melted (do not let it boil), pour over the bread cubes, mix well, and let stand for about 10 minutes. Whisk the eggs with the salt and parsley and stir into the cooled mixture. The dough should be easy to shape. If it’s too firm, add a little more milk; if it’s too fluffy, add a little more breadcrumbs. Season the dough to taste and add more salt if necessary. With floured hands, form dumplings about the size of tennis balls, place them in boiling salted water, and let stand for about 20 minutes (the water should be moving freely, do not boil!). We like this simple and straightforward version of bread dumplings the best. Tips: – Replace some of the rolls (or all of them) with pretzels. – If you like, you can stir bacon and/or onions into the mixture. To do this, fry the bacon cubes in a little margarine until slightly crispy. Add the finely diced onions and sauté until translucent. Let cool slightly and fold into the dumpling mixture.