They are a lot easier to make than potato dumplings (particularly those based on raw potatoes). You should buy the bagels at least 1 day before doing the dumplings.
What you need
- 6 - 8 bagels (based on white plain flour)
- flat-leave parsley
- 1 small onion
- speck (bacon) - although this is optional
- 3 eggs
- 250 - 350ml milk
- salt pepper
- butter
- 75-100 g white/plain flour
Equipment
- small pot for heating up milk and simmering onions/bacon
- a glass for stirring the eggs
- bowl for preparing
- large pot
How you do it
Prepare the dough
- After you buy the bagels, let them dry in the open kitchen for a day or so. The bagels should really be dry when making the dumplings (that way they suck up more milk/eggs)
- On the day: cut the bagels into slices and place the slices in a bowl
- put the milk in the small pot and heat up. No need to put the milk on the boil. Just heat it up.
- When the milk is hot/warm - pour over the sliced bagels in the bowl and let it rest.
- Chop the onions (and bagels)
- In the small pot melt butter and put the onions (and bacon) in it. Sautee the onions (bacon).
- Turn off the heat and let cool down.
- Next chop the parsley very finely.
- Next put the eggs (yolk and egg white) into a glass and mix - (e.g. with a fork)
- Now you are ready to put the chopped parsley, mixed eggs and onions (bacon) into the bowl together with the bread/milk mix.
- Add 1-2 teaspoons of salt and some ground pepper.
- Finally, mix all ingredients to a dough. You can do it with your hands (messy) or in a food processor).
- The consistency should be moist and soft, but obviously not liquid, or not too firm.
Finally
- Take a small handful of the dough and roll in your hands until it forms a small ball
- sprinkle/roll in flour
- repeat until all dough is gone and formed into dough-balls
- Now take your large pot and fill with water. Add 1-2 teaspoon of salt
- Heat up the water until it boils, then turn down the heat
- Now place each doughball carefully into the hot water. Remember the water only needs to be hot - it must not boil (as this will help disintegrate the dough balls).
- The doughballs will most likely sink to the bottom.
- Let the doughballs int he hot water for ca 10 min. Most likely, they will move to the top as the dough gets hard.
- Remove from the pot and put on a hot plate.
- They are best served hot.
