Summer is in full swing, and with it comes the time when our gardens are starting to overflow with a giant harvest of crispy zucchini. If you don’t know what to do with this versatile vegetable anymore, and classic pancakes, casseroles or zucchini meatballs are turning up too often in your house, we have an absolute culinary sensation for you. Try these quick homemade zucchini dumplings with bread roll cubes! They are incredibly fluffy, soft, and thanks to the modern trick of cooking in a package, they will never fall apart in the pot.
The magic of this unique recipe’s success lies in the balanced ratio of ingredients and safe cooking technology. Young grated zucchini holds the ideal amount of natural juice, so you don’t need to add a drop of milk or water to the dough – the flour and sliced rolls will perfectly absorb the zucchini’s moisture. A generous dose of three eggs will ensure the dough is firm and fluffy. The dough is then shaped into cones and tightly wrapped in cling film or cellophane. Water
won’t get to the dough, the dumpling will keep its perfect shape and after baking you can cut it into neat slices. Let’s do it!
What we will need:
Young fresh zucchini (250 g – coarsely grated, with the skin)
Semi-coarse flour (250 g, sifted thoroughly + enough to flour the roll)
Fresh eggs (3 pcs)
Older rolls or buns (3 pcs, cut into small cubes)
Salt (1/2 teaspoon for a balanced taste)
Food foil or cellophane suitable for cooking (for wrapping the cones)
Step-by-step preparation procedure:
1) Preparing the zucchini base and rolls
Wash the young and firm zucchini thoroughly under cold water, dry them and grate them coarsely, even with the healthy green skin, into a large bowl. If you are using really young fruits, you do not need to peel them – the skin will give the dumplings a beautiful mosaic color when cut. Cut older rolls or buns into neat, small cubes using a sharp serrated knife and set them aside in a bowl.
2) Elaboration of a continuous dough
K grated
