rusk dumplings

Ingredients for 1 servings:

• 5 slices of rusk
• 1 egg(s)
• 15 g butter, cold
• 1 pinch of salt
• some nutmeg

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Grandma’s recipe – soup garnish

Finely crush the rusks with a rolling pin and place them in a bowl. Add the remaining ingredients and knead into a smooth dough. Roll the dough into balls of any size you like. My dumplings are always about 1 cm in diameter. If the dough doesn’t stick together well, simply add a little more butter. Add the dumplings to the soup 2-3 minutes before serving, allowing them to simmer. And don’t worry if the dumplings still have a slightly raw center. They taste best this way! The dumplings are best in clear soups, such as a wedding Sunday soup. I always make at least three times the amount. My grandmother always used half of the dough long before it made it into the soup. Tip: The dough can also be prepared in advance and then stored in aluminum foil in the refrigerator.