Styrian herb dumplings

Ingredients for 10 servings:

• ½ white bread, stale, preferably 4 days old
• ½ liter whole milk
• 3 onions, peeled and finely diced
• 180 g butter
• 5 eggs
• nutmeg
• Salt and pepper, white
• 1 handful of flour
• 4 handfuls of freshly chopped herbs (flat parsley, chervil, chives, tarragon, basil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Cut the white bread into small cubes with sides measuring approximately 8 mm. Season the milk with salt, nutmeg, and pepper and heat it up. Pour it over the bread cubes and stir. The mixture should be moist, but not wet. So don’t pour all the milk over it at first. Perhaps you can get by with less? Fry the chopped onions in butter until golden brown and pour over the mixture. Beat the eggs and add them. Stir. Finally, mix in the chopped herbs and flour. Press together in the bowl, gently pressing, and let the mixture rest for 20 minutes. Applying even pressure, form a test dumpling and roll it flat with wet hands. Place it in boiling salted water, simmer for 5 minutes, and let it rest for 10 minutes. If the test dumpling holds together and is nice and fluffy, you can form and cook all the dumplings. If they are too hard, you can loosen them with a little milk and melted butter. If they fall apart, add a little more flour. Serve with mixed salad and my salad dressing (see my recipe for “Mayer” salad dressing) or mushroom sauce.