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Classic German bread dumplings made from stale rolls, warm milk, parsley, and onion. They simmer gently until tender and make an excellent partner for rich mushroom sauces, braised meats, and gravies.
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Stale bread provides structure while warm milk softens the crumb, and the egg binds the mixture without making it heavy. Gentle simmering preserves a tender, cohesive texture.
Refrigerate cooled dumplings in an airtight container for up to 3 days. They can also be frozen, well wrapped, for up to 2 months.
Reheat refrigerated dumplings by steaming for 8 to 10 minutes, or warm slices gently in a covered skillet with a splash of water. Thaw frozen dumplings overnight in the refrigerator before reheating.
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