|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Tip: Try bread dumplings for more results.
1 - 9 of 9 for german bread dumplings
Place bread in a bowl; ... and press them into the balls a little. Place in boiling water; when balls rise to the top (after a few minutes), they are done.
Put dough in ... heat and add dumplings, dumplings should not be in water but on top of potatoes. Put lid on dumplings do not peek in, until done 30 minutes.
Mix together well ... 10 minutes. Remove dumplings with ladle. Place ... Top with cubed bread that has been ... filling can be used instead of the cheese.
Beat the eggs ... minutes. Remove and drain. Heat a large frying pan and melt butter. Lightly brown the Spaetzle in the butter. Top with bread crumbs and serve.
Mix all together, ... flour to hold dumplings together and drop ... dumplings are firm. (More broth may be needed.) Homemade bread is best for this recipe.
Mash dried potatoes, ... to cook until dumplings rise to top ... minutes). Remove with slotted spoon. Place on foil or waxed paper until ready to serve.
Prick beef roast ... slices and potato dumplings. Heat 2 ... in skillet. Cook bread cubes in butter ... spoon. Sprinkle dumplings with reserved breadcrumbs.
Put eggs, potatoes, ... well. Pour over bread mix then add ... into the water. Put on cover and boil for 30 minutes. Serve in gravy. Makes 12 dumplings.
Let the potatoes ... and brown the bread in a frying ... a slotted spoon. Put on a platter and cut in half. Melt butter until brown and pour over glace.
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