John Myers
Small Bread Dumplings (dumplings)
The perfect small bread dumplings (dumplings) recipe with a picture and simple step-by-step instructions.
- 2 Bun
- Salt
- 125 ml Milk
- 1 tbsp Butter
- 1 small Zwieel
- 2 Eggs size M
- Possibly 2 tbsp breadcrumbs
- 0,5 bunch Flat leaf parsley
- Some grated nutmeg
- Cut the rolls very finely into slices and place in a bowl, season with salt.
- Heat the milk and pour over the prepared rolls.
- Finely chop the onion. Put the butter in a saucepan, melt it and sweat the finely chopped onions in it, add to the rolls.
- Pluck the parsley leaves from the stems and finely chop them, add to the rolls with the eggs and grated nutmeg. Knead everything into a dough that is not too soft. Possibly add enough breadcrumbs by tablespoon to make it a malleable dumpling dough.
- Bring water to the boil in a saucepan, season with salt. Cut off some dumpling dough from the dumpling mixture with a tablespoon, shape into small mini bread dumplings and let stand for about 15-20 minutes (do not boil).
- Remove with a slotted spoon.
- Go well as an insert for soups and stews, but also with salads.
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