Richard, German friends coming for Thanksgiving that want to make Bread Dumplings

C

CathyZ

Well-known member
My friend lost her grandmother's recipe. It used "stale" firm bread, parsley, egg, flour and came out light not heavy- do you have one or two recipes that is/are T&T that you might post for me?

Thank you if you do.

Lucky me- she is a very fine cook and the two of us will hold forth in the kitchen for Thanksgiving.

 
Light German Bread Dumplings?

Mein Gott in Himmel!

I've never thought of them as light. None of my recipes would pass as that. Maybe she had a special technique? The problem I see is keeping them together in the simmer if they're light and loose going into the pot. We were agog about the pretzel dumplings in Munich this year. Recipe posted by Steve above with my tweeks under it to make it more authentic.

 
My German Mom wrote down some very basic instructions, but, like most cooks...

...of her generation, she worked from memory, having been taught by her Mom.

Instructions like, "chop one bunch of parsley", and "add a little milk" are commonplace in this process.

I will give you a basic breakdown later today. Steve and Richard have a more complete recipe, for sure. I'm happy to share, though.

Michael

 
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