Fried dumplings with egg and pumpkin seed oil salad
Ingredients for Fried dumplings with egg and pumpkin seed oil salad
| Amount | Ingredient |
|---|---|
| 380 g | Bread cubes (dried) |
| 7 St | Eggs |
| 0 | 3 liter |
| Milk | 80 grams |
| Flour smoothly | 80 grams |
| Melt butter | 1 pc |
| Onion (big) | something |
| Salt | 1 / 4 tsp |
| Garlic granules | 1 / 2 tsp |
| Soup spicy / aromatic | something |
| Fresh (or frozen) herbs (eg parsley) | something |
| Pepper | 3 tbsp |
| Oil | 4 Prov |
| Pumpkin seed oil (preferably from Styria) | 4 Prov |
| Vinegar (white wine vinegar, for example) | something |
| Pumpkin seeds |
Fried dumplings with egg and pumpkin seed oil salad Directions
Slice the onions into cubes, just glaze over in a little fat can. Set aside.
Milk, 4 eggs, melted butter, onion, herbs and spices mix. The mixture üer Pour the bread cubes and draw about 20 minutes (while stirring occasionally).
Bring a large pot of salted water to a boil. Lay your hands are wet from the white-bread dumplings mass (diameter about 5 cm) and on a plate. Finally, the dumplings with a little flour and then slip into the easy flowing of water. Approx. Take 20 minutes in lightly boiling water, leave, then take out.
Wash green salad and let drain. In a frying pan (without fat) briefly fry the pumpkin seeds. Versprudeln in a mixing bowl 3 eggs, season with salt and pepper.
The ready-cooked dumplings into pieces (eg first and then sliced them into quarters). Heat the oil in a large skillet, fry the dumpling pieces on all sides until crispy. Then let the egg mixture over empty falter briefly and then fry stirring.
Salad in bowls with oil and vinegar marinade and sprinkle with toasted pumpkin seeds. Serve dumplings on a plate.
