CookEat Recipe
Cracker and Onion Boiled Dumplings
Soft cracker, egg and fried-onion dumplings boiled in salted water and served with melted butter and parsley.
Method
Steps
Step 1
Soak six crackers in cool water for 3 minutes, then squeeze firmly and crumble. Fry finely chopped onion in 20 g butter until soft, about 6 minutes, then cool briefly.
Step 2
Mix squeezed cracker, fried onion and butter, beaten eggs, half the parsley, salt, pepper and nutmeg. Fold in the measured cracker meal gradually until the mixture can be rolled into twelve soft balls. Rest 10 minutes; boil one test dumpling if binding is uncertain.
Step 3
Bring 1.5 L lightly salted water to a gentle simmer, lower in dumplings in batches and cook about 12–15 minutes until swollen and the thickest centre reaches at least 74 °C. Lift with a slotted spoon.
Step 4
Pour the remaining 10 g melted butter over the hot dumplings and scatter the rest of the parsley. Serve promptly.
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