Stollen dumplings – sweet or savory

Ingredients for 2 servings:

• 4 rolls, from the day before (approx. 200g)
• 200 g Stollen (Christmas Stollen)
• 150 ml milk
• 2 eggs
• 2 tbsp breadcrumbs
• some salt
• 2 tsp sugar
• 2 tsp orange peel, grated organic

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

are an excellent alternative to potato or bread dumplings

Cut the rolls into very thin slices, crumble the Stollen, and place both in a bowl. Add the orange zest to the milk, heat to lukewarm, and whisk with the eggs. Pour the egg mixture over the rolls and Stollen and let stand for 15 minutes. Knead everything with your hands until smooth. If the mixture is too sticky, stir in 1-2 tablespoons of breadcrumbs. Bring a large pot of salted water to a boil. Meanwhile, form 4 dumplings from the mixture, add them to the water, and let stand over low heat for 15-20 minutes. The dumplings don’t taste sweet or like Stollen! They go very well with all kinds of roasts and are similar to bread dumplings! If you prefer to serve the dumplings as a dessert, use more sugar (about 3 tablespoons) and mix together some sugar and cinnamon on a flat plate. Briefly drain the dumplings and roll them in the cinnamon sugar. Serve with vanilla sauce or ice cream. We like to have this at Easter – when we still have some Stollen left over from Christmas – because we don’t really like eating that.