John Myers
Cress Dumplings As Soup
The perfect cress dumplings as soup recipe with a picture and simple step-by-step instructions.
- 500 g Old rolls or ready-made dumpling bread
- 4 piece Eggs
- 750 ml Milk
- 150 g Liquid butter
- 2 tablespoon Salt
- 1 tablespoon Nutmeg
- 1 tablespoon Pepper from the grinder
- 1 piece Diced onion
- 2 packet Cress (garden cress) or fresh from the garden
- 0,5 bunch Chives fresh
- Lots of butter for the pan !!!!!
- Make a dumpling dough from the ingredients, the milk is approximate, because I always make the dough “free snout”. The dough should not be too crumbly but also not runny or mushy, it should be sticky … enough to have a consistency. .. Mix the dough well and form dumplings, a little larger than table tennis balls about 5-6 cm in diameter, so you get about 20-22 small dumplings from this amount of dough. When all the dumplings are formed, melt a lot of butter in a pan, the dumplings should float a little, and brown the dumplings all around, just as you want them to be. Place a plate with kitchen paper within reach so that the dumplings can drip off on it, when all the dumplings are ready you can arrange them in a broth, they should steep in the broth for about 5-10 minutes, or you can also freeze them well in advance, Of course, let it cool down beforehand, so you always have something to hand when unexpected guests come. Bon appetit … oh, you can also use other herbs instead of the cress or cheese or diced ham, just try something to suit your taste
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