10 stale bread rolls (best 2 days old)
2 cups milk
3 tablespoons parsley (fresh, chopped)
1 oz. butter
Cut the bread rolls into slices. Try and slice as thinly as you can. Place them in
a mixing bowl and bring two cups of milk to the boil. Now pour the hot milk
over the bread slices, mix a little and let soak for at least 1 hour.
Peel and chop the onion and sauté in the butter until glassy, add the parsley,
stir one more time and then add to the soaking bread in the mixing bowl.
Add the eggs, season with salt and pepper and mix thoroughly until you have a
soft dough like texture. Let stand for another 30 minutes and mix again.
Fill a large saucepan with plenty of salted water and bring to the boil.
When the water is boiling, wet your hands with tap water, take some of the
bread dough and form a dumpling of appr. 2 inches in diameter and carefully
place into the boiling water.
Leave this dumpling for a couple of minutes. If it comes up and swims on top
without falling apart, the consistence and texture of the dough is just right and
you can continue forming dumplings and place them in the water.
If your ‘test dumpling’ falls apart in the water you will have to add some flour
to the bread dough and mix again. Continue doing this until the texture is
Let me give you some reassurance here. Hardly anyone gets this right first
time but the more you practice the better it will work out and once you made
bread dumplings several times you will just know.A lot depends on how old
the bread rolls are and what texture they have in the first place.
I have never met anyone that doesn’t love bread dumplings, so its well worth
Let the dumplings simmer in the salted water for appr. 20 – 30 minutes.
Remove the dumplings with a spoon and let them drain for a while.
Delicious as a side dish with roast pork, roast chicken or just on their own with