Wedding Dumplings

Name: Wedding Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7-8 serving(s)
Ingredients: 16 slices bread, torn into small pieces; 4 large eggs, starting with 4 (if too dry, add 1 more egg); 1/2-3/4 cup milk, starting with 1/2 cup (if too dry, add 1/4 c. more); 1 -2 dash salt (several large dashes); 1 -2 dash ground nutmeg (several large dashes); vegetable oil (for deep frying)

Submitted by Cindi Bauer

"I've been making these dumplings for more than 30 years. They are one of our family's "all-time favorite" dumplings. You can serve these with any gravy of your choice."

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photo by Cindi Bauer

Ready In:: 45mins
Ingredients:: 6
Serves:: 7-8

ingredients

16 slices bread, torn into small pieces
4 large eggs, starting with 4 (if too dry, add 1 more egg)
¹⁄₂ - ³⁄₄ cup milk, starting with 1/2 cup (if too dry, add 1/4 c. more)
1 -2 dash salt (several large dashes)
1 -2 dash ground nutmeg (several large dashes)
vegetable oil (for deep frying)

directions

Place a sheet of wax paper onto one 15x10x1-inch baking sheet. Set baking sheet aside.
In a large bowl, beat the eggs.
Add the milk, salt, and nutmeg; stir thoroughly.
Add the torn bread, and mix thoroughly with your hands.
Shape bread mixture into 7-8 medium sized balls (each about 2-1/2" to 3" in size).
Place the dumplings onto the baking sheet, that was lined with the wax paper.
Add vegetable oil to a deep fryer, and set the deep fryer to 375 degrees.
When the deep fryer is hot enough, add the dumplings, and fry them until they're a golden brown (about 5-7 minutes) and turning them once or twice. (Don't worry if the dumplings look a bit dark in color. Once you cook them in boiling water, the dumplings lighten up a bit in color).
Place the fried dumplings on paper toweling.
To cook the dumplings: Place dumplings in a large pot of boiling water; and cook them uncovered for 20 minutes. Remove and serve the dumplings with a gravy of your choice.
To freeze the dumplings: After the dumplings are deep-fried, and placed on paper towels; cool them to room temperature. Place the cooled dumplings in (freezer-typed) ziploc bags, and store them in the freezer. (You can freeze the dumplings for several months).
Note: Thaw the frozen dumplings completely, before cooking them in boiling water.

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Reviews

These dumplings are excellent. My mom and grandma used to make them when we were growing up. There was always a bag of them in the freezer and we'd just pop them out, boil them, and they were ready to be served with gravy. We'd often cut up the leftovers and saute in butter to be served with eggs the following day, (like fried potatoes). They bring back wonderful memories. Thank you Domestic Goddess for sharing.

MrsPlum