Crumble Dumplings
Delightful homemade dumplings with a fluffy interior, perfect for soups and stews, evoking warmth and cherished family memories.
Ingredients
Dumpling Base
- 200 g stale bread Using stale bread absorbs moisture beautifully.
- 1 piece onion A yellow or white onion, finely chopped.
- 2 pieces eggs Room temperature eggs mix more smoothly.
- 0.25 cup flour All-purpose flour or gluten-free substitute.
- to taste salt and pepper Fresh ground pepper is recommended.
- to taste parsley Fresh parsley or substitute with favorite herbs.
Broth
- 4 cups broth Chicken or vegetable broth, low-sodium recommended.
Instructions
Preparation
- Soak the stale bread in water for about 5-10 minutes, then squeeze out the excess moisture and crumble it in a bowl.
- Finely chop the onion and sauté in a medium pan over medium heat until translucent, about 3-5 minutes.
- In a large bowl, combine the crumbled bread, sautéed onion, eggs, flour, and a generous pinch of salt and pepper. Add chopped parsley and mix until fully combined.
- Using your hands, form small balls from the mixture, about the size of a golf ball.
Cooking
- In a pot, bring the broth to a boil, then reduce to a simmer.
- Carefully drop the dumplings into the simmering broth. Cook for about 10-15 minutes or until they float and are cooked through.
- Ladle the dumplings and broth into bowls and enjoy.
Notes
Store leftovers in separate containers in the fridge for up to 3 days. You can prepare the dumpling mixture a day in advance and store it in the fridge. For gluten-free versions, substitute bread and flour accordingly.