Bread dumplings with porcini mushrooms

Ingredients for 2 servings:

• 200 g bread roll(s), diced
• 4 tbsp, heaped porcini mushrooms, dried
• 1 onion(s)
• 1 bunch of parsley
• 2 eggs
• 60 g flour
• 80 g butter
• ½ tsp paprika powder
• some pepper
• 1 tsp onion(s), dried
• ½ tsp all-spice
• 2 tsp marjoram, dried
• ½ tsp caraway powder
• 3 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Baby Led Weaning (BLW), without salt, from about 8 months, tastes good for the whole family

Soak the porcini mushrooms in 250 ml of warm water for about 30 minutes. Heat the butter in a pan. Finely dice the onion and fry in the butter. Place the bread cubes in a large bowl. Spread the onion and butter mixture over the bread cubes and mix in. Add the spices and mix. Finely chop the parsley and add them. Remove the porcini mushrooms from the water. Whisk the water with the eggs and pour over the bread cubes. Mix evenly. Finely chop the porcini mushrooms and add them too. Let the mixture swell for at least 30 minutes. Bring the water to a boil in a large pot. Sprinkle the flour over the mixture and mix well. Form small dumplings and add them to the boiling water. Let them stand for 10 minutes. Then strain the dumplings. Heat the oil in a pan and fry the dumplings in it. We like to serve this with a salad, e.g., tomato salad. This quantity is calculated as a main course for 2 adults and 1 baby.