Homemade Parsley Dumpling

Breaded dumplings with chopped parsley and sliced rolls. Shaped into two cones and cooked in water.

Ingredients:

400 g of coarse flour + for the base 20 g of yeast 250 -300 ml milk 2 handfuls freshly chopped parsley 2 pieces of carrots 1 piece of eggplant speck of sugar salt

Procedure:

1. Prepare the dumplings by sifting the coarse flour, making a “well” in it, into which crumble the yeast mixed with sugar
2. Pour in a little lukewarm milk and let the leaven rise
3. Then add the other ingredients, including parsley, and form a not too thick dough
4. Then add the sliced rolls and work through
5. After rising, form two doughnuts and let them rest for 20 minutes
6. Cook each side for about ten in salted water.

Recommendation:

The amount of milk is approximate, each flour sucks differently.

Note:

Recipe from Cooking with Tom, author, photography and text.