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Bread Dumplings




Source of Recipe


Charles "Skip" Fornicola, head chef, Ritter's Inn


List of Ingredients




1 loaf (about 1 pound) dry rye bread
1/2 of a 1-pound loaf of dry white bread
Water
1 cup rolled oats (any kind)
1 medium onion, finely chopped
3 eggs
1 tablespoon dried parsley
1 teaspoon salt
Dash of white pepper
1 teaspoon ground nutmeg
1 teaspoon baking powder
2 cups flour (about)



Recipe



Soak breads in water. When soft, drain well in colander or strainer. Squeeze mixture to eliminate as much of water from bread as you can. The dryer the bread, the better your dumplings will be.

Bring large pot of water to boil.

Combine soaked, squeezed bread with all remaining ingredients in order given. Add additional flour if needed. Dough should be tacky but not sticky. Roll into 2-inch balls.

Drop into boiling water. Do not crowd dumplings; cook in batches if needed. Cook about 20 minutes or until dumplings float to top of pan. Remove with slotted spoon. Serve with gravy or butter. Makes 12 to 14 dumplings; or 6 to 7 side-dish servings