German bread dumplings
 | serves 4 |
 | prep 20 mins cook 50 mins |
Ingredients:
2 white bread rolls
1 tbsp sunflower oil
2 streaky bacon rashers, finely chopped
1 small onion, finely chopped
1 tbsp finely chopped parsley
1 tsp dried marjoram
1 large egg
100ml (3 ½ fl oz) milk
Preparation:
1 - Preheat the oven to 130°C (250°F/Gas ½ ). Cut the rolls including the crusts, into small cubes. Spread out on a baking tray and bake for 30-40 minutes, or until dry.
2 - Heat the oil in a pan and fry the bacon and onion until lightly browned. Stir in the herbs and leave to cool. Beat the egg and milk together. Stir the bread and bacon mixture into the beaten egg and milk, and mix well. The dough should be firm enough to shape into dumplings.
3 - With damp hands, form the dough into 8 small dumplings. Cook, covered in a pan of boiling water for 10 minutes, or until cooked through. Drain and serve.
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