“You Germans have some strange recipes” commented Alien. “When I was there they served me bread dumplings. Can you believe it? Dumplings made from bread!”
“Why, what’s so strange about that?” asked Deutsch Fraulein defensively. “We don’t want anything to go to waste.”
“What are you talking about?” asked Mouse who couldn’t quite follow. Deutsch Fraulein turned around and explained that there is a recipe that uses left over buns, egg and milk to make dumplings. They are great to have with a creamy sauce, like mushrooms in sour cream.
“To be honest” said Alien “I quite liked them. I even asked for the recipe. I just thought it is a strange idea.” He handed Mouse his notes.
Mouse looked at it for while and said, “Technically it is not a flour and water recipe.” she handed the recipe back. “But buns are made from flour and water, aren’t they?” asked Alien.
“Yes, but there are also onions in it. And onions were never on the ingredient list”
“If you must, just leave them out. But who doesn’t have onions in their pantry?”
“We are stretching it a bit, but okay then.”
Deutsch Fraulein piped up. ”These dumplings are basically made from reconstituted stale bread. If you want to make them, don’t throw out your left over buns or feed them to the chickens. Instead, cut them into thin slices while they are still a little soft and let the slices dry. Once the buns are hard, cutting them becomes more difficult, though it can be done.”
“You can also use toast bread instead of buns” said Alien. “To be honest, I even use normal loaves if they go stale. Sometimes if I’ve had enough of bread, half a loaf would otherwise go to waste.”
“I just chuck my left over bread in the blender” said Mouse “to make bread crumbs. But I should try your recipe next time.”
Ingredients (for four dumplings)
4 dry buns, ½ a cup of warm milk, 1 egg, 1/2 onion (salt, nutmeg to season is optional)
Note: if the buns are not totally dry, add less milk.
Cut the buns into thin slices, put in a large bowl and add some of the warm milk. Let it soak to allow the bread to become moist (but not soggy). When the milk has cooled down mix the the bread with your hands. The pieces should be well wetted and stick together. If there are dry bits in it, add more milk. If the mixture is too soggy, press out the superflous milk and throw away. Chop the onion into small pieces and add to the bread mixture. Add the egg. Mix thoroughly and form dumplings.
Bring a pot of water to the boil and add the dumplings. Let them simmer on low heat for 20 minutes.
If you have bread dumplings left over, you can eat them the next day with vinegar and oil, like a salad.