Preparation
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1Cut the rolls from the day before into slices and soak them in the lukewarm milk-water mixture. Then squeeze it out well and put it in a large bowl.
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2Add Kölln wholemeal oat flour, durum wheat semolina, breadcrumbs, eggs, finely chopped parsley and spices, knead with your hands into a firm dough and form dumplings from it.
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3Bring the water and vegetable broth to the boil in a large pot, add the dumplings and let them steep for about 15 minutes.
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4The next day, cut the leftover dumplings into slices, fry them in the pan and serve them with a delicious mushroom ragout, for example.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 14 dumplings:
8
old bread rolls
250 ml
Milk
250 ml
lukewarm water
175 G
Kölln organic mill fine oat flour
125 G
durum wheat semolina
150 G
Breadcrumbs
4
Eggs
1 Federal
Parsley
1 prize
Salt
1 prize
pepper
1 prize
nutmeg
1 TL
Vegetable broth
