Not only interesting but also delicious fact is that German dumplings (known in Germany as "Kondel") are served with the sour cabbage traditionally for the German cuisine. A magnificent company of dumplings could also be the green salad, as well as the fragrant aroma of vegetable soup cream.
Ingredients
100 to 150 g
1 pc. Onion
3 pcs. Bread
250 ml Fresh milk
1 bunch of parsley
2 pcs. Eggs
2 pcs. Potatoes
Method of preparation
1. Cut onion finely and stew. Add the chopped parsley and the milk left to boil.
2. Bread rolls are cut into small cubes and placed in a large bowl. Sprinkle with milk and onion and stir. The cup is covered with a cloth for about 30 minutes.
3. Meanwhile, the potatoes are cooked with peels and, after they have cooled down, peel and grate to the breadcrumbs. Season with salt and pepper.
4. Add both eggs. Stir the mixture with your hand. Finally, grated cheese is added to it.
5. Heat the oil in the pan. With damp hands of the resulting dough, balls are formed that flatten slightly like meatballs. The dumplings fry on both sides and are still warm and crispy.
