April 15, 2019
What fried rice is to the Far East bread dumplings are to Central Europe: a culinary answer to the problem of staple food leftovers. The solution in both cases comes in a dish that is often a favourite of both kids and adults. Bread dumplings are usually served with meat and gravy, mushroom sauces or goulash, in our case Segedin.
As usual, there are certain things one wants to pay attention to in order to avoid some unwanted results. With bread dumplings, this means we don’t want the mixture to be too sticky when shaping it into balls, or too hard once boiled and ready to eat. And we just might have found the perfect recipe.
Chop the onion and bacon and stir fry in olive oil till the onion softens. Dice the bread and add it to the pan. Let it fry a little and soak the fat in.
Move the bread mixture into a bowl and wait till it cools down. Mix the eggs with the sour cream and milk and stir into the bread mixture. Add flour and parsley and mix again. Leave it to rest for 10 to 15 minutes, then shape into balls using your hands.
Boil the dumplings in salted water for about 10 minutes, then take them out and serve them with a mushroom sauce, meat and (lots of) gravy, goulash or Segedin.