AUSTRIAN BREAD DUMPLINGS
4 ounces dry bread, diced
1 tablespoon butter, margarine or lard
1 large egg
1/2 cup milk
3/4 cup flour*
salt and pepper (to taste)
1 tablespoon chopped fresh herbs (parsley, chervil or marjoram)
You will need a frying pan, a large and a small bowl, and a saucepan of water or soup.
Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl.
Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting.
Dip your hand into cold water and roll the mixture into a dozen small balls.
Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen.
*Leaving out flour will result in a lighter dumpling.
VARIATION:
You may include chopped fried bacon or cubed pork cracklings in the mixture.
Makes 12 dumplings
Source: The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard
4 ounces dry bread, diced
1 tablespoon butter, margarine or lard
1 large egg
1/2 cup milk
3/4 cup flour*
salt and pepper (to taste)
1 tablespoon chopped fresh herbs (parsley, chervil or marjoram)
You will need a frying pan, a large and a small bowl, and a saucepan of water or soup.
Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl.
Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting.
Dip your hand into cold water and roll the mixture into a dozen small balls.
Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen.
*Leaving out flour will result in a lighter dumpling.
VARIATION:
You may include chopped fried bacon or cubed pork cracklings in the mixture.
Makes 12 dumplings
Source: The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard
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