Make a Bread Dumpling from Leftover Rolls

Ingredients

• 6 stale whole wheat rolls
• 350 ml milk
• 2 shallots
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• Salt
• Pepper
• 2 Eggs
• 2 tbsp Whole wheat breadcrumbs

Instructions

1. 1.

   Cut the rolls into small cubes and place them in a bowl.

2. 2.

   Warm the milk to lukewarm and pour it over the rolls. Let sit for about 15 minutes.

3. 3.

   Peel and finely dice the shallots, then sauté them in butter. Stir in the parsley and add everything to the dough mixture. Season with salt and pepper.

4. 4.

   Separate the eggs; whisk the yolks and mix them with the rolls and parsley.

5. 5.

   Beat the egg whites until stiff peaks form and fold them into the dumpling mixture until fully incorporated. Taste and adjust seasoning. If the dough is too soft, add another 1–2 tbsp of breadcrumbs.

6. 6.

   Shape the dough into a roll, place it on a damp kitchen towel, and roll it up.

7. 7.

   Tie the ends of the roll securely with kitchen twine. Attach the twine to both sides of a wooden spoon so the dumpling can float in water. Bring a large pot of salted water to a boil.

8. 8.

   Hang the bread dumpling in the boiling water; let the spoon’s ends rest on the pot rim. Let it simmer for about 30 minutes (do not boil).

9. 9.

   Carefully unwrap the towel, slice the dumpling into ~2 cm thick rounds, and serve.