Dumplings

COOK TIME
50 mins

TOTAL TIME
100 mins

Ingredients

Directions

1. 1

   Cut the rolls into small cubes. Warm the milk, pour it over the roll cubes and soak for about 30 minutes.

2. 2

   Peel and finely chop the onion. Heat butter in a small pan. Fry the onion in it, but do not brown. Wash parsley, shake dry, pluck off leaves and chop finely.

3. 3

   Add onion, parsley and eggs to the rolls. Knead everything well. Season with 1 tsp salt and 1⁄2 tsp pepper. If the dough is very soft, knead in some more of the breadcrumbs and let it rest for about 30 minutes.

4. 4

   Then form 8 dumplings from the dough with moistened hands, pressing the dough firmly together.

5. 5

   Bring plenty of salted water to the boil in a wide saucepan. Add the dumplings to the boiling water and let them simmer at low to medium heat for 15-20 minutes. The water should no longer boil, but only just before boiling.

6. 6

   When the dumplings float on the surface, they are cooked. Lift them out with a skimmer and let them drip off briefly.

7. 7

   "I like making cupcakes out of dough. For this I chop 80 g of dried tomatoes and 100 g of black olives and knead them into the base. Then spread these into the twelve hollows of a muffin tray and press 1 mini mozzarella ball in the middle of each. Bake in the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for about 35 minutes. Tastes good as a side dish, but also simply as a snack."

Nutrition Facts

KCAL
320 kcal

CARBS
42 g

FATS
10 g

PROTEINS
14 g