Top, only parsly is missing

by Bernd
(Bavaria / Germany)

This is my grandma's recipe, almost identical to yours, but here in Germany parsley is an important ingredient.

Classic bread dumplings
6 stale rolls (rolls)
250 ml milk
2 eggs
1 tablespoon butter
A handful of fresh parsley, finely chopped
Salt to taste

Cut the stale rolls into cubes and place them in a large bowl.
Heat the milk until it is just before boiling point.
Pour the hot milk over the bread cubes and mix well.
Cover the bowl and let the dumpling mixture sit for 30 minutes. The rolls should then be soft and puffy.
In the meantime, lightly beat the eggs and mix them with the finely chopped parsley and a pinch of salt.
Pour the egg mixture over the swollen rolls and mix everything well.
Form tennis ball-sized dumplings with wet hands.
Let the dumplings simmer in simmering, but not bubbling, salted water or broth for 20 minutes until they rise to the top.
Serve the finished bread dumplings and enjoy with a delicious sauce if desired.
Tip: The next day you can fry leftover bread dumplings in the pan and serve with a crisp salad - a great veggie meal!

Try it and enjoy your meal!

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