Bread dumplings
Servings: 4 persons
Ingredients
- 5-6 rolls (dry from the day before, approx. 320g)
- 300 ml plant-based drink (unsweetened)
- 1 large onion (finely chopped)
- some oil
- ΒΌ bunch of parsley
- 5 tbsp breadcrumbs
- 100 g chickpea flour or soy flour
- 1 pinch of nutmeg
- salt
- pepper
Instructions
- Cut the well-dry rolls from the day before into small cubes and place in a large bowl. Put aside.
- Peel the onion and cut into fine cubes.
- Steam these in a little oil until they are translucent and season with a little salt and pepper to taste. Meanwhile wash and finely chop the parsley.
- Warm the plant drink slightly and stir in the soy or chickpea flour.
- Now add the liquid to the bowl with the bread rolls.
- Now add the onions, breadcrumbs, parsley and nutmeg, as well as a little salt (about teaspoon). This is then kneaded into a compact mass and left to rest for 10 minutes.
- Then put on a large saucepan with water and salt and bring to a boil.
- In the meantime, shape the dumplings (it will be about 10 regular sized dumplings or more if they are made smaller).
- When the water is boiling, reduce the temperature (it should no longer boil and bubble) and let the dumplings float in the salted water for 10-15 minutes.
- Get out of the water with a skimmer and serve.
Notes
The rolls should really be dry. Sometimes, it helps to just cut them into chunks and let them air dry for a few hours.
Please do not store rolls in plastic bags. They won't dry in it, they get just chewy. Best kept in a paper bag or simply covered with a kitchen towel.
The leftovers of the delicious dumplings - if there are any - simply roast them with a little vegetable fat in the pan the next day and enjoy with a salad or with the rest of the sauce.