Prep 15 mins
Cook 20 mins
Posted in response to a recipe request. These hearty, dense dumplings are just wonderful served in melted real butter or with brown gravy. A variation might include stuffing them with minced mushrooms and onions sautéed in butter before boiling or forming them into balls instead of cylinders.
- 3 cups water
- 2 teaspoons salt
- 6 slices white bread, slightly stale (crusts trimmed and cut into 1/2-inch cubes)
- 4 tablespoons butter
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 2 egg yolks, beaten
- 2 tablespoons green onions, minced
- 1 tablespoon parsley, minced
- 1⁄8 teaspoon pepper
- 1⁄2 cup milk (more as needed)
- Place water and 1 1/2 teaspoons salt in a stockpot and bring to a rolling boil.
- Melt the butter in a large sauté pan or skillet; toast bread cubes until golden.
- Remove from heat and reserve.
- Add the remaining ingredients together in a bowl.
- Fold cooled bread cubes into the dumpling batter.
- Shape dumplings into 1 1/2" by 3" cylinders and gently drop into boiling water (this works better if hands are slightly moistened).
- Reduce heat to a low simmer; cover and cook 20 minutes (turn dumplings over at ten minutes).
- Remove from pot with slotted spoon and drain.
- Slice into 1/2" thick disks with a knife and serve immediately.