Bavarian Bread Dumplings
- Yield: About 7 fist-sized dumplings 1x
- Cuisine: German
Ingredients
Units Scale
- 400 g (about 14 oz) bread, broken into chunks
- About 250 ml (1 cup) milk, warmed
- 2 eggs, beaten
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1 dash pepper
Instructions
- Put the bread chunks into a large bowl and pour milk over top. Cover and let sit 10 minutes until the milk is absorbed, tossing once halfway through.
- Add egg, salt, parsley and pepper and knead into the bread until a dough-like mixture forms.
- Add water to a large pot, salt lightly and bring to a boil.
- Wet your hands and take about a fistful of dumpling mix. Hold one hand on top and one below; keep one hand still and apply a bit of pressure as you roll the mix into a ball.
- Place all dumplings into the pot at the same time and cook at low heat for 20 minutes. They float almost immediately but will be slightly browned when finished.
Notes
Serve with your favorite meal, like Schweinebraten with stewed German red cabbage.