Heirloom Meals: Savoring Yesterday's Traditions Today

Helga Kaiser’s Dumplings


  • 1 Baguette, cubed
  • 2 eggs
  • 2 cups milk
  • 1/2 stick Butter
  • 1/2 cup finely chopped parsley
  • 1 Bouillon Cube
  • Salt & Pepper to tate


  1. Beat together the milk and 2 eggs.
  2. Soak baguette in the egg and milk mixture.
  3. In a frying pan, melt butter, sauté parsley and pour over bread mixture. Let soak for ½ hour to an hour- it needs to be firm not loose –Helga says she has “Fingerspitz gefuehl” – “feel in the tips of the fingers.”
  4. Boil a pot of water adding the Bouillon cube
  5. Using a white linen napkin, sprinkle with flour, spread mixture into the shape of a tube and tie both ends of the napkin (like a sausage).
  6. Put in boiling water for about an hour. Remove from water and let stand/set. Then slice up and serve dumplings with goose.
  • Prep time: 40 minutes
  • Cook time: 1 hour
  • Total time: 1 hour & 40 minutes

Yield: 8-10 servings

Categories: Heirloom Recipes

Tags: heirloom recipe, heirloom meals' christmas special, christmas, family recipe, Side Dish