Bread dumpling
This traditional Bavarian way to use up stale bread roles is a perfect way to enjoy the taste of bread without the stickiness; serve with plenty of good gravy for extra-lubrication and taste (known as ‘Kloss und Soss’, dumpling and gravy, in Frankonia). Bread dumplings served with creamy mushroom sauce is a Bavarian autumn classic. Leftover dumpling slices are good when eaten cold, or gently reheated in butter in a frying pan.
Ingredients
- 300 g bread roles, slightly stale, cut into cubes or small slices
- 300 ml milk
- 1 egg, slightly beaten
- 2 egg yolks
- pinch of salt
- 100 g plain flour
- 50 g butter, melted
- large handful of flat-leaf parsley, finely shredded
Method
- In a bowl, pour milk and melted butter over bread. Add egg and egg yolks, parsley and salt, mix well (by hand). Set aside for 15 minutes. After the rest period, knead in flour.
- Prepare a clean, damp tea towel and place flatly on the worksurface. Spoon dumpling mix in the middle of the tea towel and form into a fat-sausage shape. Roll up the tea towel firmly, tie the ends tightly with kitchen yarn.
- In a large saucepan, bring salted water to the boil, lower the tea towel ‘sausage’ into the boiling water, reduce heat and simmer, covered, for about an hour. Lift from the water, remove tea towel, slice dumpling ‘sausage’ into 1 cm slices. Serve with plenty of gravy or some other sauce.