Bavarian Zwieback Dumplings (Bayerische Zwiebackknödel)

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Servings: 4

Bavarian Zwieback Dumplings (Bayerische Zwiebackknödel)

Ingredients

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Instructions

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Step 1

Finely crumble 4 Zwieback toasts, and put the rest of the Zwieback toasts into a large bowl. Heat the milk to lukewarm, add a pinch of salt, and pour over the Zwieback toasts. Soak for 20 minutes.

Step 2

Peel the onion, dice fine, and sauté in melted butter until translucent. Add the onion, parsley, eggs, Zwieback crumbs, and flour to the milk-soaked Zwieback toasts and stir vigorously to make a smooth dough. Let rest for another 20 minutes.

Step 3

Form dumplings with moistened hands and cook in boiling salted water for about 20 minutes. Drain and serve. Tastes great with a mushroom ragout with cream sauce.

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