Bakers Recipes
Researched by Jackie Simon
Kalamazoo Valley Community College
Spring 2007

German Bread Dumplings

1 loaf of stale white bread
1 medium onion chopped fine
1 cup hot milk
Salt and pepper to taste
teaspoon nutmeg
cup flour

Braise onion in butter or margarine till soft (not brown). Cut bread in small cubes (1/2 inches). While cutting bread and placing in large bowl alternately add salt, pepper, nutmeg and flour and cooked onion. Add milk and mix thoroughly, form into golf ball sized dumplings (mixture should hold together and should not be soggy; wetting hands will prevent mixture from sticking to hands). If it is too wet, add more bread crumbs, if it is too dry add more milk. In a large Dutch oven or saucepan, fill full with water. Add salt to water (as for pasta) and bring to boiling. Add dumplings to water and let boil then turn to gentle simmer for 15 minutes. Yields 16-20 dumplings.

Source: http://www.askyourneighbor.com/recipes/154.htm
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