Dumplings with tomatoes and basil

Name: Dumplings with tomatoes and basil
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 Bread rolls from the previous day (approx. 340 g); 100 g dried soft tomatoes; 1 medium onion; 15 g + 50 g butter; 250 ml Milk; 1 Pot of basil; 3 Eggs (size M); 7-10 Tbsp Salt

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 Bread rolls from the previous day (approx. 340 g)
100 g dried soft tomatoes
1 medium onion
15 g + 50 g butter
250 ml Milk
1 Pot of basil
3 Eggs (size M)
7-10 Tbsp Salt

Directions

1
Cut the rolls into small cubes and place them in a bowl. Chop tomatoes with a large knife and add. Peel and finely dice the onion. Heat 15 g butter, fry onion in it until transparent. Heat the milk and mix it with the onion into the rolls. Covered and let stand for 20-30 minutes
2
Wash the basil, shake dry and cut the leaves into strips, except for a little to garnish. Whisk eggs and 1 teaspoon salt. Add eggs and basil to the rolls and knead well with your hands
3
Bring a large saucepan with plenty of salted water to the boil. Form about 16 dumplings from the bread mass and let them simmer at low heat for about 15 minutes. Drain the finished bread dumplings and arrange on a plate or in a bowl. Foam 50 g butter in a saucepan, pour over the dumplings and garnish with basil
4
Waiting time approx. 15 minutes