- Ingredients
- bread rolls (stale)
- 7
- milk
- 150 ml
- eggs
- 2
- onion
- 1
- parsley
- 1 handful
- marjoram
- 1 pinch
- butter
- 1 tablespoon
- nutmeg
- 1 dash
- pepper
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 40 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 20 minutes
- Region of origin
- Bavaria
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
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- 1186 times
- Saved:
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- Printed:
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- This recipe by:
- petra
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Bavarian bread dumplings
Ingredients
| bread rolls (stale) | 7 | |
| milk | 150 ml | |
| eggs | 2 | |
| onion | 1 | |
| parsley | 1 handful | (chopped) |
| marjoram | 1 pinch | |
| butter | 1 tablespoon | |
| nutmeg | 1 dash | |
| pepper | 1 pinch | (freshly ground) |
Preparation
- Cut the stale bread rolls into cubes. Warm the milk, pour it over the bread, and leave to soak for 15 minutes.
- Heat the butter and fry the onion, parsley, and marjoram, then leave to cool.
- Whisk the eggs, add the nutmeg, then add the egg mix to the bread mass, then add the onions, and knead the dough. Leave to rest for 10 minutes, knead again, and season to taste with pepper.
- Form approx. 8 dumplings.
- Heat a big pan with water (the water shouldn't boil), add the dumplings to the water and leave to cook for about 20 minutes. The dumplings are ready when they resurface.
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