Bread dumplings

Name: Bread dumplings
Cook time: 15 min
Total time: 1 h
Yield: 6 Knödel
Ingredients: 4 Bread rolls of 80 g wet weight or approx. 60 g dry weight; 50 g Butter; 2 Eggs; 1 tbsp Salt; 200 mL Milk; 3 Onion, medium size; 50 g breadcrumbs; Parsley, smooth

An ideal sponge for any sauce

Season:

January - December

Keywords:

Austria Milk dumplings Ei leftovers

Portions:

6 Knödel

Adjust Amount:

Ingredients

Bread rolls of 80 g wet weight or approx. 60 g dry weight

50 g

Butter

Eggs

1 tbsp

Salt

200 mL

Milk

Onion, medium size

50 g

breadcrumbs

Parsley, smooth

Cooking:

15 min

On the Plate:

1 h

Instructions

If rolls are not yet dry: Cut into 0.5 cm thick slices and bake in the oven until dry.
Whisk the eggs, salt and milk and pour over the rolls.
Finely chop the onions and parsley and sauté in the butter. Then add to the bread rolls.
Stir in the breadcrumbs.
Leave to rest for at least half an hour.
Depending on taste, knead more or less firmly until the desired consistency is achieved. If too firm: more fat, too liquid: Flour or breadcrumbs.
Place in boiling salted water and leave to stand for 10 to 15 minutes. Alternatively, steam for the same amount of time to achieve a slightly drier consistency.

Last modified: Jul 03, 2023, 12:58 AM