Bread Dumplings – Basic Recipe

For the bread dumplings variant I mix the melted butter with milk and mix with the bread dumplings, let stand for 20 minutes. Then mix in the eggs and season with salt and a pinch of nutmeg. Add chopped parsley and onions sautéed in butter to taste. Form dumplings from the mixture (bind with breadcrumbs if necessary), place in boiling salted water and let stand for about 15 minutes, depending on the size of the dumplings. (It is best to cook a test dumpling. If the mixture does not bind well enough, add a little more flour.)For the bread dumplings Variant II, cut the toast into cubes and mix with the remaining ingredients. Place cling film on top, roll up the bread mixture and wrap. Tie the ends well, prick several times with a fork and cook for 30-40 minutes, depending on the thickness.Use: with all dishes with sauce (goulash, Beuschel, Schwammerlsauce), but also with roasts and smoked meat, whereby especially the dumplings of Variant II are particularly well suited for topping a spicy Saft’lsVariationsmöglichkeitFor mess dumplings mix brown and white bread and add 50 g of roasted bacon cubes. To make a tasty soup dumpling, form small loafs from the mixture and fry them in a coated pan until light brown and then warm them up in beef broth.

Preparation Tip:

The amount of milk added depends entirely on the dryness of the bread. It is best to buy fresh dumpling bread from the bakery and freeze it, so that you always have fresh, not too dry dumpling bread available. If you use fresh white bread, the addition of milk is (almost) completely unnecessary.

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