From Franziska Haupt, Climate Focus Managing Partner

“These dumplings are a great way to make use of old leftover bread! We often make them with a mix of baguette, pretzels, and ryebread. For the herbs, you can collect ground elder, sorrel, or dandelion, but spinach or parsley work just as well!”

INGREDIENTS (serves 4)

1 tablespoon olive oil
1 large shallot, finely chopped
300 g | 11 oz fresh mixed herbs/greens (e.g. ground elder, sorrel, dandelion, spinach, parsley), washed and drained
300 g | 11 oz old bread of all sorts, diced
1 egg
8 tablespoons parmesan cheese, grated
4-6 tablespoons all-purpose flour
3 tablespoons butter

PREPARATION

Sauté the shallot in oil over medium heat for a few minutes. Add the herbs and cook for another few minutes, stirring often. Remove the mix from the pan, chop it up finely, season with salt and pepper and set aside to cool.

Mix the bread, egg, half the parmesan and 4 tablespoons of flour and then combine it with the herbs. Add more flour until you can easily form a dough. Now form small round dumplings of about 2.5 cm | 1 inch diameter.

Bring a large pot of lightly salted water to a boil. Drop in the dumplings and let them boil for a minute, then turn down the heat. Leave to simmer until all dumplings have risen to the surface, then drain.

In a pan, fry the butter on high heat until it turns slightly brown. Serve the dumplings with brown butter and more grated parmesan.

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