Austrian Bread Dumplings
Austrian Bread Dumplings recipe 108
salt and black pepper
chopped fresh (parsley, chervil, marjoram)
You will need a frying pan, a large and a small bowl, and a saucepan of water or soup.
Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl.
Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all.
Stir in the flour, and season with salt and pepper.
Add the herbs, if using.
You may need more milk to make a soft dough. Allow it to stand for ½ an hour.
Dip your hand into cold water and roll the mixture into a dozen small balls.
Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting.
Drop little balls of dough into the boiling salted water or the soup.
Poach them for 10 to 15 minutes, until they are light and firm and well risen.
Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture.
Leaving out flour will result in a lighter dumpling.