Bread Dumplings with Sauerkraut

Difficulty:
1/5

Ease of preparation rating: Medium

Yield: 4 servings

 

Ingredients:

  • 3 eggs
  • 1 cup (240 ml) milk
  • 6 cups (1.4 L) finely diced stale white bread
  • ¼ cup (60 ml) flour, plus more for shaping dumplings
  • ½ teaspoon (2.5 ml) grated nutmeg
  • ¼ cup (60 ml) chopped parsley, plus more for garnish
  • ½ cup (120 ml) grated Parmesan cheese, plus more for garnish
  • Salt and Pepper
  • 2 tablespoons (30 ml) melted butter, plus extra for serving
  • ¾ cup (180 ml) finely diced onion
  • ¾ cup (180 ml) chopped speck
  • 4 quarts (3.8 L) chicken broth
  • 2 sprigs of fresh thyme
  • 2 cups (480 ml) Italian sauerkraut, drained

 

Method:

For the bread dumplings:

Whisk eggs with milk and pour over diced, stale bread. Toss to coat thoroughly. Cover and refrigerate for about 2 hours, stirring periodically.

When bread has softened, remove from fridge. Add flour, nutmeg, chopped parsley, and Parmesan cheese and stir to combine. Set aside at room temperature.

Heat butter in a large skillet over medium heat, add onions and cook until translucent.

Add speck and fried onions to bread mixture and stir gently to combine thoroughly.

Using a 2-ounce (57 g) scoop, form bread dumplings, and press firmly into the size and shape of a golf ball. Place on a flour-dusted tray.

Using your hands, roll each dumpling in flour.

Heat broth and thyme sprigs in a large saucepan until boiling, then reduce heat to simmer.

Gently add bread dumplings and cook for 10-12 minutes.

Remove bread dumplings carefully and drain in strainer.

Serve topped with a little broth, drizzled with melted butter, and sprinkled with Parmesan cheese and chopped parsley. Serve alongside sauerkraut.

Buon appetito!