Relovable bread dumplings
I have promised on Twitter to write this recipe more than a month ago.
At the weekend we had family at our house and I totally misjudged the number of bread rolls we were going to eat for breakfast. So I was left with 10 hard bread rolls today. What a waste!
So no more excuses to make my Relovable Bread Dumplings again and finally share the recipe with you. So, here we go:
You will need:
- About 10 hard bread rolls or 400 g of mixed white bread (baguette, toasting bread etc., and I sometimes throw a couple of bretzels in as well)
- 500 ml of milk
- 1 onion, very finely chopped
- 20 g butter
- 3 eggs
- Shred or rasp the bread (I use my food processor) into large crumbs and add some salt
- Heat up milk and pour it over the bread crumbs
- Soften the chopped onion in the butter in a frying pan
- Mix the bread dumpling dough with the fryed onion and the eggs (you can also add some chopped parsley at this point)
- Shape into dumplings and put these into boiling water. Reduce to a simmer and leave dumplings in there for about 20 min.
- 1 handfull of dried wild mushrooms (from a trusted source!)
- 250 ml of warm water
- 1 Tbsp of butter
- 1 small onion
- 2 Tbsp flour
- 1 tsp of vegetable soup stock
- salt and pepper
- a dash of lemon juice
- several Tbsp of cream (I did not have cream in the fridge and therefore substituted sour cream and a bit of milk)
- Let the dried mushrooms soak in warm water for about 1 hour, then strain and catch the water
- Fry the onions in the butter
- Add the strained reconstituted mushrooms and the parsley
- Sprinkle the flour on top and stir in quickly
- Pour the water, in which the mushrooms had soaked, into the pan and season with 1 tsp of vegetable soup stock, salt, pepper and a dash of lemon juice.
- Mix in some cream to your taste