Bavarian Zwieback Dumplings

Bavarian Zwieback Dumplings
Bayerische Zwiebackknödel
Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.
Region Bavaria
Servings 4

Ingredients

  • 16 Brandt Zwieback toasts 1 pack
  • 1-1/2 cups milk 12 fl oz.
  • salt
  • 1 medium size onion
  • 1 tbsp butter
  • 4 tbsp chopped parsley
  • 2 eggs
  • 2 tbsp flour

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.
Recipe courtesy of Brandt Zwieback

Notes

Preparation Time under 50 minutes

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