bread dumplings

Cut 440g of stale white bread or stale soft bread rolls into cubes.

Put it into a large bowl and add to it 125g strong flour and 5g of fine sea salt.

Stalk and chop 12 sprigs of parsley, add them to the bowl and mix everything together with your hands. In a bowl, mix together 2 extra large eggs, 2 extra large yolks, then whisk in 100ml milk. Pour over the bread mix together with your hands and allow to rest for at least 30 minutes before shaping into round dumplings about 5cm in diameter or the logs that are traditionally called ‘servietten knödel’.

I always use a scoop for the ball variety and press them together with wet hands. Steam the dumplings for 20 minutes or cook them on top of a wet casserole type dish, covered for 20 minutes.

They can also be steamed or simmered in a loaf shape, wrapped in a wet serviette or baking paper and sliced when cooked.

If you use stale dense sour dough bread, you will need anything up to double the amount of milk to moisten it. Good sense is required.