Crunchy dumpling dumplings as a side dish
Dumplings from yesterday you warm i.d.R. in the gravy again. I wanted it crisper and came up with the following idea for me:
Taler dumplings:
Dough for 6 dumplings (breadcrumbs or potato dumplings).
I make the dumpling dough myself, I take 10 rolls, cut them into small pieces, add two finely diced onions, three eggs, a little milk (first less, then mix and then check consistency of dough, adjust with milk until the dough binds homogeneously, But it can also be easily removed by hand, adding some parsley, salt and pepper, but more important is the seasoning in the sauce).
For potato dumplings, I take the finished dough from the refrigerated counter of the supermarket. I can not do that better myself either.
Divide the dough into two parts, knead well until the dough no longer crumbles and form into elongated loaves (such as bohemian dumplings)
Put the loaves in water (you can also make it in a boil-proof foil) and boil (about 15 to 20 minutes).
Carefully remove the loaves with two foam spoons or other kitchen utensils and allow to rest a bit and dab them dry.
Carefully cut into slices with a wet knife with little force (Taler), reshaping Taler beautifully round when they have become oval.
Fry the taler in a little clarified butter until golden brown and crispy. This takes much longer with potato dumpling talers than with bread dumplings, but they can be well warmed up in the oven (80 ° ranges).
They taste as a side dish to all gravy and may also be something new for you. I love her with roast venison and red cabbage. Right now in the fall. The water is in my mouth as I write this ...
