John Myers
Ingredients for 4 servings:
- 2 small rolls, soaked, well squeezed
- Water for soaking
- 1 egg(s), beaten or 2 tbsp potato starch
- 80 g butter or vegan vegetable margarine, soft
- 8 tbsp breadcrumbs
- 2 tsp baking powder
- 1 tsp broth, granulated, possibly more
- 1 pinch of nutmeg
- ½ bunch parsley, flat, finely chopped or chives
- 3 tbsp flour
- 1 tbsp oil, neutral, good
- Salt
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
vegetarian, also vegan possible
Simply mix all the ingredients well and season to taste. Before rolling the dumplings, season the mixture generously with salt; it should taste quite spicy, as some of the flavor is lost during cooking. You can be quite generous with the nutmeg and parsley. If the consistency isn’t firm enough, you can simply stir in a little more breadcrumbs. Let it rest for 10 minutes. Then form small dumplings. First, cook just one and see if it falls apart – unfortunately, this sometimes happens if the consistency is too soft. Then stir in a little more breadcrumbs and taste again. It sounds bad, but it makes sense and isn’t that bad – better than having a pot of water with a horrible mess on top afterwards. Rub the dumplings with oily hands so they get a very thin layer of oil. Then let the dumplings simmer in boiling salted water until they rise to the surface, fish them out, and drain well. Draining them works best on a wire rack. It’s best to lightly oil them beforehand. You can either eat them right away in a delicious soup or freeze them. This works great, and you don’t even have to defrost them beforehand—if you add them to the soup, they’ll thaw in no time.
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