German cuisine · Dough, Pasta & Rice

Bread Dumpling Roll

A dumpling roll steamed in a cloth, made from stale bread rolls, eggs and parsley, sliced and served with gravy.

Ingredients · for 4 servings

• 6 stale bread rolls
• 300 ml whole milk
• 3 eggs
• 1 onion
• 1 bunch parsley
• 40 g butter
• 1 pinch nutmeg
• 2 tbsp breadcrumbs
• Salt, pepper

Instructions

1. Cut the bread rolls into 1 cm cubes, warm the milk until lukewarm, pour it over and let everything soak for 20 min. until the cubes are soft.
2. Finely dice the onion and sauté in 20 g butter over medium heat for 4–5 min. until translucent, briefly stir in the finely chopped parsley and let cool.
3. Whisk the eggs and knead them into the bread mixture with the onion, parsley, nutmeg, salt and pepper, adding enough breadcrumbs to form a pliable, slightly sticky dough.
4. Place the dough on a buttered sheet of parchment paper, shape into a 6 cm thick roll, wrap tightly in a damp kitchen towel and tie the ends with kitchen string.
5. Place the roll into a wide pot of simmering salted water – it must not boil rapidly – and let it cook covered for 30 min., turning once.
6. Unwrap the roll from the cloth, let rest for 5 min., cut into 2 cm thick slices and serve drizzled with the remaining melted butter alongside gravy.