Viennese dumpling

Dumplings made from cubes of old rolls, eggs, chopped parsley, coarse flour, lukewarm milk, salt and oil, cooked in water in the shape of balls.

Ingredients:

10 pcs of old rolls 4 pcs eggs 2 dcl of coarse flour 2 dcl of lukewarm milk 1 dcl of oil 1/4 tsp salt chopped parsley other: coarse flour for coating

Procedure:

1. Cut the rolls into smaller cubes, about 1 cm in size
2. Add all other ingredients, mix and let stand for 20-30 minutes
3. With wet hands, shape the dough into larger balls, about the size of a tennis ball, roll in semi-coarse flour
4. Cook in boiling, slightly salted water for 15-20 minutes
5. Serve the finished dumplings whole or cut open.

Recommendation:

You can also cook larger dumplings and serve them sliced.

Note:

Note:

You can find more great recipes from Ms. Iva Vargova, the author of this text and photography, on her page here: Baked, cooked – Iva.