Weckknödel (Bread Dumplings)

 

Delicious side dish for meat dishes that come with a nice sauce.

Preparation You'll need: A small or medium pot
Ingredients (for 2 persons - 4 dumplings) 200 g old bread rolls from the previous day 125 mL milk 1 small onion 20 g butter 2 eggs (M) 1 Tbsp chive rolls (you can also use Parsley) Nutmeg 1/2 tsp Salt Sunflower oil
Preparation Finely dice 1 small onion and gently sauté in the pan with a little sunflower oil, stirring frequently. Meanwhile, if necessary, cut the old bread rolls into small cubes (approx. 4/5 mm edge length). Place bread cubes in a larger ceramic bowl. Heat 125 ml milk in a small pot and melt 20 g butter in it. Pour over the bread cubes and mix well. Now add the onion mixture directly from the pan to the bread mixture and stir in. Leave to cool. Whisk 2 eggs (M) together with 1 tsp chive rolls and stir into the bread/onion mixture. Season well with approx. 1/2 tsp salt and nutmeg. Let sit for 15 minutes. With floured hands, form 4 dumplings. In a small or medium pot, heat enough salted water (approx. 1 tsp salt per 1 litre) so that the dumplings can swim in it easily. As soon as the water starts to boil, carefully add the dumplings, adjust the temperature so that the water only simmers (must not boil!) and let the dumplings simmer for about 20 minutes. The dumplings taste best when you can serve them while they are still hot. ChezTeddy tip: If you want to make the dumplings before the actual cooking (of the main course) in order to have less hectic, you can well make them already 2-3 hours beforehand. Let them simmer for only 10 minutes. Then cool a little and put them in the fridge. Then, just before serving, let them simmer for another 13 minutes.