Traditional cuisine: dumplings
often use the dumplings as an accompaniment to other dishes are combined with many rich sauce dishes.
Since, when I prepare them, I take advantage of them to prepare a fair amount, those who advance them, freeze them (already cooked) and store them in the freezer.
A few minutes in the stock and resurrect new life!
But yesterday, checking inventory in my magic freezer I realized that I no longer had spare dumplings.
On the other hand I saw that in the house the container of the advanced bread was beautiful full and required a drastic intervention ...
I decided it was time to prepare some dumplings.
The procedure is always the same, as transcribed from the recipe taught to me by my grandmother and conscientiously reported in these pages (die dumplings, dumplings).
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The diced bread is soaked with a little milk ...
... And then mixed with the other ingredients: the chopped onion and browned in butter, eggs and spices.
After a period of rest, the dough is divided into equal parts and many large dumplings are formed ...
... which are put into the broth a few minutes, until they are well firmed.
Nothing more: the dumplings are ready for the table and for the stocks of the pantry.
ADVICES AND NOTES:
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- The complete and detailed recipe with step by step photos can be found here: die dumplings, dumplings
