Viennese dumpling

Last Updated on July 18, 2024

Dumplings made from cubes of old rolls, eggs, chopped parsley, coarse flour, lukewarm milk, salt and oil, cooked in water in the shape of balls.

Ingredients:

10 pcs of old rolls 4 pcs eggs 2 dcl of coarse flour 2 dcl of lukewarm milk 1 dcl of oil 1/4 tsp salt chopped parsley other: coarse flour for coating

Procedure:

1. Cut the rolls into smaller cubes, about 1 cm in size
2. Add all other ingredients, mix and let stand for 20-30 minutes
3. With wet hands, shape the dough into larger balls, about the size of a tennis ball, roll in semi-coarse flour
4. Cook in boiling, slightly salted water for 15-20 minutes
5. Serve the finished dumplings whole or cut open.

Recommendation:

You can also cook larger dumplings and serve them sliced.

Note:

Note:

You can find more great recipes from Ms. Iva Vargova, the author of this text and photography, on her page here: Baked, cooked – Iva.