Recipe: Bread Dumplings (Brotknoedel) (German)

BREAD DUMPLINGS (BROTKNOEDEL)

10 slices Vienna bread (2 days old)
1/4 lb butter or margarine
1 small onion, minced
3 tbsp minced fresh parsley
2 eggs
1 1/2 cups water
1/2 tsp basil
1 tsp salt
2 1/2 cups flour
2 tsp baking powder

Without removing crusts, cut the bread slices into very small cubes.

Melt the butter in a large skillet. Add the bread and the onion. Saute until the bread cubes are well toasted and crisp.

Add the parsley and toss together; set aside.

Beat the eggs, water, basil, and salt together; set aside..

Sift the flour and baking powder together. Add to the egg mixture and beat well. Add the bread cubes and mix. Cover with plastic wrap and refrigerate for 2 or 3 hours.

WHEN READY TO COOK:
Roll with floured hands into golf ball-sized dumplings. Place gently, into simmering salted water. Simmer for 10-12 minutes. Drain and serve.

If desired, after draining, place the dumplings into gravy or add them to a stew and simmer for a few minutes.

Serve with any chicken or meat dish with gravy or with stews. The dumplings may also be served in clear broth or chicken broth.

Servings: 6-8
Source: All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria by Marina Polvay