I've never eaten a better dumpling: Make it from stale bread and bacon, and cook the dumpling in soup instead of water! recept
- Easy to prepare
- 6 portions
- 50 minutes
This dumpling will surprise you with its great taste and simple preparation. When you use broth instead of plain water, the dumpling will gain an amazing aroma and flavor. Plus you won’t have to dirty another pot – you can do everything at once.
For 6 portions
Ingredients
Preparation procedure
- Preparing the bread and base: Cut the stale bread into small cubes and sprinkle it with a little milk so it softens. Add the milk gradually as needed.
- Onion and bacon: Finely chop the onion and sauté it in oil until golden. Add the chopped bacon and fry for a few more minutes over low heat. Stir the finished mixture into the bread.
- Forming the mixture: Add the chopped parsley, beaten eggs, a pinch of nutmeg, salt and pepper. Mix thoroughly until a sticky mass forms. If it's too dry, add a little more milk. Let the finished mixture rest for 15 minutes.
- Dumpling warning: Wrap the mixture in plastic wrap, a cloth, or a head-cheese bag. Tightly twist both ends so the dumpling doesn't fall apart.
- Cooking: Cook the dumpling directly in the soup (e.g., a classic broth) for 25 minutes. This will give it great flavor and you won't need to salt it as much.
- Serving: Slice the finished dumpling and serve it as a side with soup, sauces, or enjoy it on its own.
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