10 sl Vienna bread (2 days old) 1 1/2 c Water
1/4 lb Butter or margarine 1/2 ts Basil
1 sm Onion, minced 1 ts Salt
3 tb Parsley, minced 2 ts Baking powder
2 ea Eggs 2 1/2 c Flour
Without removing crusts, cut the bread slices into very small cubes.
Melt the butter in a large skillet. Add the bread and the onion.
Saute until the bread cubes are well toasted and crisp. Add the
parsley and toss together. Sift the baking powder and flour
together. Add to the egg mixture and beat well. Add the bread cubes
and mix. Cover with plastic wrap and refrigerate for 2 or 3 hours.
Roll with floured hands into golf ball-sized dumplings. Place gently,
into simmering salted water. Simmer for 10-12 minutes. Serve with any
chicken or meat dish with gravy or with stews. If desired, after
draininng, place the dumplings into gravy or add them to a stew and
simmer for a few minutes. The dumplings may also be served in clear
broth or chicken broth.
Origin: “All Along the Danube” by Marina Polvay
MM format courtesy Mary Riemerman
Yields
1 recipe