Blue Ribbon Chef Martin Brock’s Bread Dumplings

Blue Ribbon Chef Martin Brock’s Bread Dumplings
Contributor
Blue Ribbon Chef Martin Brock’s Bread Dumplings
Jane Bruce
Blue Ribbon Chef Martin Brock’s Bread Dumplings

Chef Martin Brock’s bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery.

10
Servings
280
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  white bread cut into 1by-1-inch pieces, crust removed
  • 4  Tablespoons  butter
  • 1  Cup  red onion, diced
  • garlic cloves, grated
  • 2  Tablespoons  kosher salt
  • 1/4  Teaspoon  black pepper
  • 1/2  Cup  chives, chopped
  • 1/2  Cup  parsley, chopped
  • 1 1/2  Cup  heavy cream
  • 1 1/4  Cup  milk
  • eggs

Directions

Place bread in medium-sized bowl. Melt butter in sauté pan and sauté onions until translucent (about five minutes). Add garlic and sauté for another two to three minutes. Season with salt and pepper. Place milk and cream in the same sauté pan and bring to a boil. Pour over the bread and let sit for 15 to 20 minutes.

Add herbs and separate the eggs. Place egg yolk in bowl with bread mix and place egg whites in a large mixing bowl. Whip egg whites to a stiff peak and carefully add to the bread mix in two turns.

Divide filling into two logs, which should be 10 inches long and 3 inches in diameter. First, roll in plastic wrap, then roll tightly in aluminum foil. Fold the ends of the plastic wrap towards the inside before rolling it into the aluminum.

Poach for 25 to 30 minutes in simmering water. Slice and sear from both sides in butter until golden brown, and serve hot or cool.

Nutritional Facts

Total Fat
10g
14%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
21mg
7%
Carbohydrate, by difference
40g
31%
Protein
12g
26%
Vitamin A, RAE
411µg
59%
Vitamin C, total ascorbic acid
84mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
230mg
23%
Choline, total
12mg
3%
Fiber, total dietary
8g
32%
Fluoride, F
24µg
1%
Folate, total
85µg
21%
Iron, Fe
9mg
50%
Magnesium, Mg
118mg
37%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
209mg
30%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
354mg
24%
Vitamin D (D2 + D3)
1µg
7%
Water
65g
2%
Zinc, Zn
2mg
25%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.