Large Bread Dumpling

by Richard Folks
(candler,N.C. U.S.A.)

A great recipe with pot roast and gravy.

Mom used to make this instead of potatoes
I don't know the exact name
Do You?

1 small loaf of Arnold or pepperidge farm white bread
1 Cup of milk
1 egg
seasoning salt/pepper/onion salt or any other seasoning
that you like

Break up bread in small pieces,and place in bowl
Add egg and milk seasoning and mix like your making meat balls

Form into 1 large ball
Wrap completely in cheese cloth
tie the top

Put in boiling water for one hour.
Remove let it cool
slice and cover with gravy

Comments for Large Bread Dumpling

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Jul 24, 2012
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THIS DUMPLING IS FANTASTIC
by: doredalleva@gmail.com

My friend, Rich Foltz and his wife made one for me and it was absolutely delicious. When I was a kid, all of 15, Rich's mother made this for family dinner and I always thought of it. Try this and u will love it. Thank you

Oct 18, 2011
Rating

Semel Knoedel
by: Sonja

There two types of bread dumplings both have the same name but are made differently. The first one uses butter, egg, nutmeg, breadcrumbs and baking powder. These are then rolled and simmered in water for approximately 20 minutes. There is no need to place them in bags nor cook them for an hour. The second one, is my favorite, they contain bacon, onion, butter milk, stale bread or rolls, eggs and parsley. These also are simmered for 20 minutes. Both are very tasty but the second one is tastier especially sliced and sauteed the next day. My mother-in-law made the second one quite often and would serve it with Hungarian goulash, she was from Austria and would some of the most wonderful dishes. Luckily I learned many of them and make them today.

Oct 17, 2011
Rating

Great Recipe
by: doredalleva@gmail.comnonymous

So happy that u got mom's recipe put into this website. It is delicious and scrumptious. Has anyone been able to figure out the spelling of the name?

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Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!