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| Home -> [Austria, Bakery, Breads, Pastry, Western European] -> [Austrian bread dumplings Recipe] |
Austrian bread dumplings
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Austria, Bakery, Breads, Pastry, Western European |
Rating: |
0 |
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Ingredients:
| 4
| oz | Dry bread, diced | | 1/2
| oz | (1 Tbsp) butter or lard | | 1
| | Egg | | 1/2
| cup | Milk | | 3
| oz | (?cup) flour | | | Salt and pepper | | 1
| tbsp | Chopped fresh herbs | | | -(parsley, chervil | | | -marjoram) - |
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Procedures:
| 1 | 1 tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement you will need a frying pan, a large and a small bowl, and a saucepan of water or soup. | | 2 | Fry the diced bread lightly in the fat in a frying pan. | | 3 | Meanwhile, mix the egg and the milk in a small bowl. | | 4 | Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. | | 5 | Stir in the flour, and season with salt and pepper. | | 6 | Add the herbs, if using. | | 7 | You may need more milk to make a soft dough. | | 8 | Allow it to stand for ?an hour. | | 9 | Dip your hand into cold water and roll the mixture into a dozen small balls. | | 10 | Put a pot of salted water on to boil, if there isn"t a simmering soup pot waiting. | | 11 | Drop little balls of dough into the boiling salted water or the soup. | | 12 | Poach them for 10 to 15 minutes, until they are light and firm and well risen. | | 13 | Yield: 12 dumplings time: 1 hour notes: you may include chopped fried bacon or cubed pork cracklings in the mixture. | | 14 | Leaving out flour will result in a lighter dumpling |
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