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German Bread Dumplings

This is a straight-forward version of the classic German bread dumpling recipe...but with a twist! I discovered a "secret" ingredient that makes this recipe foolproof... A common difficulty with any kind of dumplings is to get the right consistency, so they won't fall apart during boiling. Make them too dense - they're no good eating. Make them too tender - they'll fall apart! When I experimented with the addition of cracker meal, I discovered that you have a lot of flexibility with the amounts of the other ingredients. Just make sure you add enough cracker meal and the necessary amount of warm milk to make a really sticky mix that forms a dense, heavy 'baseball' in your wet hands. Then you shouldn't have to worry about the falling apart issue. In any case, you'll get a better dumpling if you use stale hard rolls or french bread instead of challah-type bread or toast. Tip: Slices are better than bread cubes. They provide a better structure for the sphere shape.