Are you at a loss for what to do to make Sunday vegetable soup or beef broth more interesting? Liver dumplings are played out and a garnish of flour and egg isn’t very festive. Are you looking for something that will have every member of your family thrilled? We have a recipe for excellent dumplings that will turn any soup into a culinary experience. What’s more, with it you’ll use up old bread you might otherwise throw away.
Ingredients:
- 6 stale buns or rolls
- 6 eggs
- 2 large onions
- a handful of parsley leaves
- 1 teaspoon lard
- a pinch of salt and pepper
Finely chop the onion and let it sweat in a teaspoon of butter. Meanwhile soak the rolls in water and drain after they soften. Cut them into small cubes and put them in a bowl. Add the fried onion to them with the fat, the beaten eggs and the finely chopped parsley. Mix everything carefully and season with salt and pepper to taste. You will get a loose mixture ready for cooking. This can be done two ways – either shape small dumplings with two spoons and drop them straight into the soup, or (if you insist on aesthetics) shape the dough into a log and wrap it in cling film. This will give you a large dumpling that you can place into the boiling soup. After removing it let it cool for a moment and take it out of the film. Slice it and you have a luxurious and original addition to your excellent Sunday soup.
If you want to improve the dumplings to suit your own taste, there are no limits to your imagination. You can use not only complementary ingredients such as smoked bacon, Parma ham and pieces of cooked lean meat, but also different spice combinations – for example marjoram and oregano, basil and Provençal herbs or even oriental curry and turmeric. You can season these dumplings differently each time, and it’s up to you what flavor they will have this time.
