Yield: 1 recipe
|10 slices||Vienna bread (2 days old)|
|¼ pounds||Butter or margarine|
|1 small||Onion, minced|
|3 tablespoons||Parsley, minced|
|2 teaspoons||Baking powder|
Without removing crusts, cut the bread slices into very small cubes.
Melt the butter in a large skillet. Add the bread and the onion.
Saute until the bread cubes are well toasted and crisp. Add the parsley and toss together. Sift the baking powder and flour together. Add to the egg mixture and beat well. Add the bread cubes and mix. Cover with plastic wrap and refrigerate for 2 or 3 hours.
Roll with floured hands into golf ball-sized dumplings. Place gently, into simmering salted water. Simmer for 10-12 minutes. Serve with any chicken or meat dish with gravy or with stews. If desired, after draininng, place the dumplings into gravy or add them to a stew and simmer for a few minutes. The dumplings may also be served in clear broth or chicken broth.
Origin: "All Along the Danube" by Marina Polvay MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 12-31-95