Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | White bread cubes, 1-inch stale |
| ½ cup | Milk |
| ¾ teaspoon | Salt |
| ¼ cup | Butter or margarine |
| 2 | Eggs; beaten |
| 2 cups | All-purpose flour; sifted |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Saute bread cubes in butter until golden and crisp. Remove to a large bowl. Add eggs, milk and salt; mix well. Stir in enough flour to make a soft dough. Mix vigorously to combine well. With floured hands, shape dough into 6 dumplings. 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. Serves 6.
From: Dan Klepach