I first made this recipe last swing when husband was home. January is a notoriously frugal month for us and so I was doing my best to stretch the dollar and fridge contents further the first batch, however, a disaster. Although they tasted okay husband didn’t come for dinner as soon as I had called so the dumpling dried out in the oven as we waited and waited and waited. I served them out of stubbornness.
I made a second lot this past week just to try them again and they were good especially for someone who is not always a dumpling fan. It’s the bread fried in butter that makes it so good, but butter like bacon makes everything better.
This is a Rachel Khoo recipe and can be found in her little french kitchen cookbook.
Bread Dumplings
How to:
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200g stale baguette or other bread (crust included)
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handful chopped parsley
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250ml milk
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pinch of nutmeg
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salt and freshly ground black pepper
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1 free-range egg
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1 tbsp plain flour
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butter, for frying
What you will need:
- Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
- Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
- Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
- Serve the dumplings with a stew perhaps beef bourguignon.
