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What You Need:
(To Make: about 12 dumplings)
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4 tablespoons butter
3 cups bread cubes, cut in ½-inch chunks
3 tablespoons finely chopped onions
10 tablespoons flour
2 tablespoons finely chopped parsley
½ teaspoon salt
1/8 teaspoon nutmeg
¼ cup milk
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Translate this recipe:
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| How To Cook: |
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1. Melt 3 tablespoons of the butter in a heavy skillet. When the foam subsides, add the bread cubes. Toss them about in the butter until they are brown on all sides, then set them aside.
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2. Add the rest of the butter to the skillet and when it has melted, stir in the onions. Cook them 3 or 4 minutes, until they are lightly colored, then scrape them into a large mixing bowl.
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3. Stir in the flour, parsley, salt and nutmeg, and moisten with the milk. Knead lightly to form a dough. Gently fold in the bread cubes and let the mixture stand for about 30 minutes.
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4. Divide the dough in half and, with your hands, knead and form it into 2 long, sausage like rolls about 2 inches in diameter. (They will each be 5 to 7 inches long.)
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5. Carefully place the rolls in an 8-inch saucepan half full of boiling salted water. Cook them gently over medium heat for 20 to 25 minutes, turning them once with a large spoon or 2 slotted spoons.
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6. Remove them to paper towels to drain. Cut them into ½-inch slices while they are still hot. Serve them immediately with roast goose or any meat dish that has a gravy or sauce.
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