Let me introduce you to one of my favorite starches - dumplings. They are from Europe and very popular in Germany. Dumplings are made from various basic dough’s, usually from raw or cooked potatoes, bread rolls or yeast dough...

Let me introduce you to one of my favorite starches - dumplings. They are from Europe and very popular in Germany. Dumplings are made from various basic dough’s, usually from raw or cooked potatoes, bread rolls or yeast dough and spelt is sometimes used. You can be very creative with the dough and can use breads or rolls you have been saving in the freezer. It is your choice to make them sweet or savory. I prefer bread dumplings, they are perfect with a nice roast or a goulash. I grew up with potato dumplings, but my favorites are still the ones made out of bread. The thing is you can add all kinds of interesting ingredients; today I made mine with Kale and oven cooked bacon. The taste was just amazing. I love to play with whatever I have in the fridge and create new and wonderful recipes.

Bread Dumplings
Bread Dumplings

Bread dumplings

Makes 12 dumplings

What you need:

  • 100 g /4 oz bacon
  • 1 red onion (medium size)
  • 1 teaspoon olive oil
  • 300 g /8 pieces of dry rolls    (Tip: I always buy the 50 percent off breads at superstore)
  • 300 ml/1 ¼ cups milk
  • 30 g /2 tablespoons butter
  • 4 medium eggs
  • 1 cup of chopped Kale
  • Salt and pepper
  • Salted water

 Directions

  1. Place the bacon on a baking sheet and put it in the oven at 350 Fahrenheit.
  2. Peel the onion and chop it finely. Heat up the oil in a frying pan and fry the onion on medium heat for about three minutes. Give it a good stir and then put it aside.
  3. Cut the bread, rolls, or whatever you bought for the dough for your dumplings, into small cubes and put it in a bowl.
  4. Check your bacon in the oven from time to time, to see if it’s crispy yet. It normally takes around 15 minutes.
  5. Heat up the milk with the butter, pour over cubed bread and stir well.
  6. Take out your bacon, pat it dry with paper towel. We do not want all the fat in the mixture. Cut it in very tiny pieces. Add the bacon and the onions to the bread mixture.
  7. Separate the egg yolk from the egg white. Dump the yolk into the mixture.
  8. Cut up the kale nice and small and add it as well. Season it with Salt and Pepper. Mix everything very well.
  9. Fill a large pot with about 1 liter of water and salt it.
  10. Turn the stove on high  and start boiling the water.
  11. Roll up 12 dumplings into balls, about the size of a golf ball, and place them on a plate covered in breadcrumbs, so they won’t stick to it. When the water starts boiling put the dumplings in the water. Make sure they are covered in the water. Turn the heat down and cook slightly until they start swimming on top of the water. I can´t say the actual time they have to cook. My teacher in culinary school said when they start to swim like a dead fish then they are ready.:)  It also always depends how big you roll them. Let’s say 15 – 20 minutes.
  12. When the dumplings are done, remove from the water with a skimming ladle and drain well.

You can serve the dumplings with a roast (see this recipe for Sauerbraten) or goulash. When I was making them I just had some applesauce with it. I also roasted some raisins and red pepper for my topping. The next morning you can make a nice breakfast with the leftover dumplings and egg white. Just melt some butter in the pan. Cut up your dumplings in little cubes and fry them nice and golden. Add the egg white and season it with salt, pepper and some fresh basil. Now you have two in one.

Enjoy !

Tips:

  • Mix the ingredients very thoroughly so that they form a homogenous mass.
  • Cut out the dumplings with a spoon and shape them with your hands, which are previously moistened or lightly coated with flour.
  • Dumplings need a lot of room to cook, so a large pot is needed.
  • Test one dumpling to check whether the dough is the right consistency. If it breaks while boiling add a little bit more egg or milk to it.
  • Towards the end of the cooking time, take one dumpling out of the water and cut it open using two forks. If the inside is dry, they are ready. If it’s moist cook a little bit more.