Lenten Bread Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
400 g old bread (wheat and/or white)1 cup warm milk3 EggsSalt (less than 1 tsp)PepperNutmeg1.5 Onions1 bunch Parsley (about 1 cup chopped)1 tsp Marjoram40 g Butter8 oz Mozzarella or Monterey Jack Cheese3 beef marrow bones (cook in 6 qts of salt water for 2-3 hours, best the day before, cool over night in fridge, then skim off fat. Stretch as needed with water, up to 50%)or 4-6 qts beef broth
In a big pot heat beef broth while you prepare the dough.
Slice and dice (3/4" squares) old bread.
Soak with warm milk and cover for 15 minutes.
Chop onions, mix with 3/4 cup of Parsley and Marjoram and brown golden with butter in a frying pan. Let cool down a little.
Mix eggs, salt, pepper and nutmeg. Add egg-mix to bread and fold it in.
Dice cheese in small cubes (about 1/4"). Add cheese and onion-mix to bread and mix to an even dough. Add plain bread crumbs, if dough is too mushy. It should be slightly sticky.
Divide dough in 12 sections for portion control. Then form dumplings with wet hands. Larger ones (1/4 cup of raw dough) for Main dish with soup, smaller ones (1/8 cup) for side dishes.
Gently slip raw dumpling in boiling broth and simmer over low heat for 15-20 minutes. Dumpling will rise to the surface when they are almost done. Don't cook more than 6 or 7 dumplings at once, since they will "grow" during cooking.
Test a smaller dumpling for cooking time. The cheese should be melted.
Scoop dumpling out and serve with 1 cup of broth, sprinkle generously with remaining chopped parsley.
Consider to track the broth you eat separate!
Serving Size: 1 dumpling (1/4 cup raw dough mix)
Number of Servings: 12
Recipe submitted by SparkPeople user BLNBIKERIN1.
Slice and dice (3/4" squares) old bread.
Soak with warm milk and cover for 15 minutes.
Chop onions, mix with 3/4 cup of Parsley and Marjoram and brown golden with butter in a frying pan. Let cool down a little.
Mix eggs, salt, pepper and nutmeg. Add egg-mix to bread and fold it in.
Dice cheese in small cubes (about 1/4"). Add cheese and onion-mix to bread and mix to an even dough. Add plain bread crumbs, if dough is too mushy. It should be slightly sticky.
Divide dough in 12 sections for portion control. Then form dumplings with wet hands. Larger ones (1/4 cup of raw dough) for Main dish with soup, smaller ones (1/8 cup) for side dishes.
Gently slip raw dumpling in boiling broth and simmer over low heat for 15-20 minutes. Dumpling will rise to the surface when they are almost done. Don't cook more than 6 or 7 dumplings at once, since they will "grow" during cooking.
Test a smaller dumpling for cooking time. The cheese should be melted.
Scoop dumpling out and serve with 1 cup of broth, sprinkle generously with remaining chopped parsley.
Consider to track the broth you eat separate!
Serving Size: 1 dumpling (1/4 cup raw dough mix)
Number of Servings: 12
Recipe submitted by SparkPeople user BLNBIKERIN1.
Nutritional Info Amount Per Serving
- Calories: 181.3
- Total Fat: 6.9 g
- Cholesterol: 50.0 mg
- Sodium: 529.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.0 g
- Protein: 6.8 g
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