bread dumplings

Categories
German
Bread
Soup/stew
European
Yield
6 servings
MeasureIngredient
3 cups White bread cubes, 1/2 inch
½ cup Milk
Eggs; beaten
2 tablespoons Parsley; chopped
3 slices Bacon; finely chopped
1 small Onion; peeled and minced
1¾ cup All-purpose flour; sifted

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place bread cubes in a large bowl and cover with milk. Fry bacon and pour off all except 1 Tbs fat. Add onion; saute until tender. Add bacon, onion, eggs and parsley to bread cubes; mix well. Sitr in enough flour to make a stiff dough; beat well. With floured hands, shape dough into 6 balls. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Makes 6.

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