Bavarian dumplings recipe
Bavarian Dumplings recipe
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|5||stale plain buns|
|1||onion, finely chopped|
|1 clove(s)||garlic, minced|
|1 bunch(es)||flat leaf parsley, chopped|
|salt and pepper|
Sauté the onion and garlic in hot butter. Stir in the parsley. Take from heat and let cool a bit.
Shave the buns into thin slices and combine the bread in a big bowl with the lukewarm milk and the eggs and season with salt and pepper. Add the onion mixture and 1 tablespoon of flour. Mix until well combined and pliable. If too soft, add some breadcrumbs.
Shape the mixture with your hands to dumplings the size between golf balls and tennis balls. Place the dumplings into boiling salted water and simmer over low heat for approximately 15 minutes or until they have risen to the surface.
Serve with dishes with lots of gravy to mop up, such as goulash or roast goose, duck or pork.
ca. 10 min
ca. 15 min
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