This very old dish is prepared using dried bread. Since the ancient farmers couldn't get fresh bread every day, they needed to find a way to make use of the dry, old bread, and therefore came up with this recipe. There are multiple ways of serving the dumplings. Some examples include cheese dumplings, spinach dumplings, served with butter or also with goulash. In the winter, they are often served in a soup. And don't cut them with a knife!
- 1 kg stale bread for dumplings (white)
- 200 g speck
- handful of fresh chives
- ¾ l milk
- 8 eggs
- a little olive oil
- 2 tbsp wheat flour
Dice the bread, put in a bowl and sprinkle the finely chopped speck and chives over it.
Mix the milk, eggs and salt, pour over the bread and combine well. Then add 2 dpsn wheat flour and mix once more.
Leave the mixture to stand for 15 minutes and shape round dumplings out fo it with wet hands. Steam the dumplings in a saucepan for 15-20 minutes until cooked through.
Serve dumplings in hot beef stock or with a green salad or ‘Krautsalat’ (raw cabbage salad).