Bavarian Zwieback Dumplings
Perfect companion to mushroom ragout with cream sauce.
Ingredients
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.
Step 6
Peel the onion, dice fine, and sauté in melted butter until translucent.
Step 7
Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.
Step 8
Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl.
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