John Myers
Ingredients for 8 servings:
- 500 g roll(s), stale or equivalent amount of dry bread, cut into small cubes
- 1 large onion(s), diced
- 2 eggs
- 250 ml milk
- Parsley, chopped
- Salt and pepper, mace
- some butter or a few bacon cubes
- Chives, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Heat the milk and pour it over the bread cubes. In a pan, sauté the butter and/or bacon cubes with the finely chopped onion until translucent. Add the chopped herbs. Add to the bread and milk mixture and let cool slightly. Season well. Then add the two eggs and knead thoroughly with your hands. Then, with moistened hands, form about 15 dumplings. Let them stand in boiling salted water for about 20 minutes. Leftover dumplings can be sliced and fried in a pan with bacon and onions (perhaps with a beaten egg). The raw dumplings also freeze very well. To prevent them from falling apart too much during cooking, we recommend letting the dumplings dry out on a baking sheet for a few hours before cooking. They go well with goulash, sauerbraten, etc. If you like, you can also experiment with other herbs (marjoram, basil, etc.) and add a Mediterranean touch by adding toasted pine nuts.
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