Hungarians usually serve these tasty dumplings to accompany meat ragouts/stews especially rabbit and various game. They are not difficult to prepare and make an excellent alternative to potatoes or rice.
Ingredients (4 servings)
- 5 crusty white stale bread rolls
- 120 g butter
- 1 medium onion
- 1 bunch of parsley
- 3 eggs
- 300 ml water
- salt to taste
- generous freshly ground black pepper
- 300 g white flour
How to make
- Cut the stale breadrolls into 1/2 inch squares, spread onto a baking sheet, toast till golden brown, place in a bowl
- Meanwhile finely chop the onions and fry in the butter on medium heat till cooked and translucent. Take off the heat and mix with the chopped parsley.
- Break the eggs and whisk together with the water, salt and black pepper
- Add the egg mixture, the melted parsley butter and the flour to the breadcrumbs and combine well
- With wet hands make small dumplings, approximately the size of a small egg, drop in boiling water and cook till soft. If doing a test with one first and find that the dumpling is too hard add more water, if too soft more flour needed.
These dumplings are served in the recipe of wild rabbit braised in red wine with herbs and prunes.