Ingredients
- 1 kg bread
- 1 onion
- 6 eggs size M
- 200 ml milk
- 200 g breadcrumbs
- 150 g Butter
- 400 g Crème fraîche
- 100 ml sour half cream
- 1 bunch Parsley
- salt, pepper, nutmeg to taste
Servings: people
Units:
Instructions
- Cut bread into cubes of about 1 cm. Peel and chop the onions.
- Sauté the onions in the butter until translucent, add the milk and remove from the heat.
- Mix eggs, creme fraiche, sour cream.
- Add the milk and egg mixture to the bread. Chop parsley.
- Mix all ingredients together and season to taste.
- Let the mixture stand for about an hour.
- Form the bread mixture into a roll.
- Moisten a cloth napkin or heat-resistant cling film and wrap the dumpling roll in it - tie the two ends together.
- Put the dumpling roll in boiling salted water and simmer for about 40 minutes, the water should not boil any more.
- It is best to cook the dumplings with a lid on half heat.
- Take the dumplings out of the napkin or foil, cut into slices and serve while still hot.
- If necessary, prepare the dumplings one day in advance and cut them into slices cold. Then fry in butter and serve.
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