Preparation:
Break bread into small pieces; place in a medium bowl and pour milk over. Sauté onion in oil till brown. Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff -- add more milk or bread to adjust consistency.
Working with floured hands, form mixture into a roll about 2-1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.
from THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout. |
