Homemade bread dumplings à la Birgit

Ingredients for 4 servings:

• 5 rolls, stale
• 400 ml milk
• 1 egg(s)
• 3 tsp parsley, fresh or frozen
• 1 ¼ tsp vegetable broth, granulated (alternatively beef or chicken broth)
• Salt and pepper, black
• nutmeg
• possibly bacon, streaky, finely diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light and fluffy bread dumplings – something completely different than those from a boil-in-the-bag

Cut the rolls into cubes of about 1-1.5 cm and place them in a bowl. Put the milk on the heat, add the stock granules, nutmeg, salt, pepper and the egg, whisk well and let it warm up. The milk must not boil! Pour over the rolls and add the parsley. Cut the onion into small cubes, sauté in about 1 tablespoon of butter until translucent and add it to the bowl. Now mix gently, ideally with a wooden spoon, until you have a cohesive mass. Do not knead too thoroughly, as this will only produce a mush and the dumplings will not be as fluffy. If you like it particularly hearty, you can sauté some bacon with the onions and add it to the bowl. Let it stand for 30 minutes and then season again with nutmeg, salt and pepper. Form the dough into a roll (about 7 cm in diameter), wrap it in greased aluminum foil to prevent the dumplings from falling apart in the water, and twist the ends of the foil like a candy wrapper. Bring the water to a boil, add the dumpling roll, and simmer over low heat for about 20 minutes. The aluminum foil will turn a little black on the outside in the pot. This is normal and will stay on the outside. This will not affect the dumplings. When the dumplings are done, unwrap them and slice them. P.S. If you have any leftover dumplings, they taste great the next day simply fried in a pan with butter. Another tip: The dumpling mixture also makes a great filling for a crispy roast chicken from the oven. Stuff it into the chicken’s abdominal cavity before roasting, and when the chicken is done, the dumpling is ready too.