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Croquettes – but with dumpling dough

updated

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Ingredients for 1 servings:

  • 2 packs of dough (dumpling dough, half and half), for mixing
  • 2 tbsp broth, granulated
  • 2 eggs
  • 8 tbsp breadcrumbs

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

very easy

Place a pot of water on the stove and bring it to a boil. Add the granulated stock as it boils. Next, mix the dumpling dough according to the package instructions and form small balls (you can also add a little of the granulated stock to the dumpling dough for an even more intense flavor). When the water boils, add the balls one at a time to the hot water. As soon as they float to the surface, they are cooked. Then remove them and let them cool. When they are only lukewarm, whisk the eggs and put the breadcrumbs in a bowl. Roll the balls all over in the egg, then drop them into the breadcrumbs to coat them completely. Fry in batches in a hot deep fryer until golden brown. Remove from the pan and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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