Bavarian Zwieback Dumplings

Bavarian Zwieback Dumplings

Perfect companion to mushroom ragout with cream sauce.

Adapted from German Foods

Ingredients

Metric System
Servings
  • 2 oz parsley
  • 2 tbsp flour
  • 2 egg
  • 1 onion
  • 3 tsp butter
  • 8 oz milk
  • salt
  • 1 package zwieback toast
  • Step 1

    Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl. Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.

    Step 2

    Peel the onion, dice fine, and sauté in melted butter until translucent. Add the onion, parsley, eggs, Zwieback crumbs, and flour to the milk-soaked Zwieback toasts and stir vigorously to make a smooth dough. Let rest for another 20 minutes.

    Step 3

    Form dumplings with moistened hands and cook in boiling salted water for about 20 minutes. Drain and serve. Tastes great with a mushroom ragout with cream sauce.

    Step 1

    Drain and serve. Tastes great with a mushroom ragout with cream sauce.

    Step 2

    Cook in boiling salted water for about 20 minutes.

    Step 3

    Form dumplings with moistened hands.

    Step 4

    Let rest again.

    Step 5

    Add the onion, parsley, eggs, Zwieback crumbs, and flour to the milk-soaked Zwieback toasts and stir vigorously to make a smooth dough.

  • 4 tbsp parsley
  • 2 tbsp flour
  • 2 egg
  • Step 6

    Peel the onion, dice fine, and sauté in melted butter until translucent.

  • 1 onion
  • 1 tbsp butter
  • Step 7

    Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.

  • 1 cup milk
  • salt
  • Step 8

    Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl.

  • 1 package zwieback toast
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