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Small Bread Dumplings (dumplings)

5 from 3 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 164 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 164kcalCarbohydrates: 4.1gProtein: 2.9gFat: 15.2g
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Written by John Myers

Professional Chef with 25 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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