Dumplings are a typical part of Austrian, German, Hungarian and Czech cuisine. You can serve them as a side dish (for meat, in soups), as a main course (filled dumplings, dumplings with scrambled eggs) or even as a dessert (sweet curd dumplings, dumplings filled with fruits). You can make dumplings out of many different ingredients but the most popular ones are made from bread or potatoes.
I like the bread dumplings the most, as they perfectly absorb meat juice. They are a nice side dish for roast pork (which is a typical Austrian main course) or any other meat (e.g. game). Dumplings often replace other side dishes. So instead of cooked potates or other vegetables you can serve dumplings.
Austrian bread dumplings
Total cooking time: 35 minutes
- 1/4 liter milk
- 2 eggs
- 1 tbsp oil
- 250 gram dried white bread in cubes
- 5 tbsp flour
- Mix the eggs, the milk, some salt and the oil.
- Pour the mixture over the bread cubes and add the chopped parsley.
- Stir everything with a wooden spoon.
- Put it aside for about 10 minutes, until the bread cubes are soft.
- Mix in the flour, but don't stir too long, otherwise the dumplings get sticky.
- Let the mixture rest for 3-5 more minutes.
- In order to form perfectly shaped dumplings, wet your hands and form round dumplings.
- Carefully put the dumplings into boiling salt water.
- Put the heat low and simmer for 15-20 minutes.
If you have some bread dumplings left you can easily create a main course for the next day. Just slice them, mix them with some eggs, salt, pepper, and fresh herbs and fry the mixture in the pan.