Bavarian Zwieback Dumplings

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These dumplings are easy to make with Zwieback and parsley. They make a great side dish for creamy mushroom ragout.

Bavarian Zwieback Dumplings

Bavarian Zwieback Dumplings (Bayerische Zwiebackknödel)

Servings 4

Ingredients
  

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

Preparation Time under 50 minutes
Course: Side Dish
Cuisine: Bavaria
Keyword: Dumplings, Lent, Zwieback
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