Classic dumplings is a delicious side dish and if something remains they can be processed well, just like as filling or stuffing turkey or chicken meat, in a soup, ragout or fricassee. A versatile recipe. In german they called it “Semmelknödel”. Making of dumplings, bigger dumplings, has to do on the right composition and the corresponding proportions of constituents on the fineness and dryness of the flour, to see the freshness of eggs and enough processing of the dough.
This is the same filling which I used yesterday for our “ROASTED TURKEY BREAST IN TURBO BROILER WITH RED CABBAGE”!
It is to advise especially beginners, to insert a test dumpling in the boiling salted water or the broth every time to check how the same device, and then to see whether the dough mixture is correct; the dumpling cooking falls apart, so you need more flour or grated bread and egg yolk; is the dumpling too tight so it deals something more of the milk or water, or even a whole egg, to make it loose.
GOOD FOR 4 PERSONS
* 1 tsp. Butter
* 2 Eggs
* 3 tsps. Flour (for forming dumplings)
* 1/2 Liter Milk
* 1 bunch Parsley, finely chopped
* some Salt
* 500g White bread cut into cubes (2 or 3 days old)
* 1/2 (half) Onion, finely chopped and lightly saute in butter
Heat the milk and pour over the bread cubes. Soak for 45 minutes.
Then add salt, finely chopped parsley, onion and eggs, knead well.
Shape dumplings with flour: well press the dough together and form balls.
20-30 Minutes (depending on size) dumplings in slightly salted water soak or cook.