John Myers
Bread Dumplings with Pumpkin Seeds
The perfect bread dumplings with pumpkin seeds recipe with a picture and simple step-by-step instructions.
- 5 Pc. Rolls, stale
- 200 ml Milk
- 2 Pc. Onion, chopped
- 2 Pc. Eggs
- 2 Msp Nutmeg, grated
- 2 tbsp Pumpkin seeds
- Parsley
- Chives
- Salt and pepper
- Except for perhaps dried pumpkin seeds, you don’t bring anything that you don’t usually have at home anyway. Dice old white pastries and set aside. Next to it, brown the onion until translucent, quench with milk, stir in the chives and parsley and after boiling once, pour over the bread cubes. Knead well and let rest for half an hour,
- Crush the pumpkin seeds and knead with the eggs and nutmeg powder in the dumpling mixture. Season (add a little more salt), knead well and let rest briefly again. Form dumplings with wet hands, if they do not become completely round, dip briefly in cold water and continue to shape. Roll them in flour on baking paper until they are no longer sticky.
- Bring salted water to a boil in a larger pot, turn down the temperature, carefully add the dumplings and simmer for about 15 or 20 minutes. As soon as the dumplings float up, they are ready, take out and drain.
Dumplings ————————————————- ———-
- As a side dish, it goes well with roast pork or other roasts. Chilled, they can easily be kept for a few days and can then be cut into slices, fried in butter, served as dumplings with eggs or served cold with meat or sausage platters
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