👨‍🍳 Instructies

1. 1

   Soak the cubed rye bread in milk for about 10-15 minutes until softened.

2. 2

   While the bread is soaking, melt butter in a pan and sauté the finely chopped onion until golden brown and softened.

3. 3

   Squeeze out any excess milk from the rye bread (reserve the milk if needed for consistency).

   💡 Pro Tips: Don't discard all the milk; a little moisture is needed for binding.
4. 4

   In a bowl, combine the soaked rye bread, sautéed onions, egg, salt, pepper, and chopped dill (if using). Mix well to form a cohesive mass.

5. 5

   Form the mixture into small, bite-sized dumplings or balls.

   💡 Pro Tips: If the mixture is too dry, add a little of the reserved milk. If too wet, add a tablespoon or two of rye flour.
6. 6

   Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water.

   💡 Pro Tips: Do not overcrowd the pot; cook in batches if necessary.
7. 7

   Cook the dumplings for about 5-7 minutes, or until they float to the surface and are heated through.

8. 8

   Remove the dumplings with a slotted spoon and serve immediately.

   💡 Pro Tips: Traditionally served with a dollop of sour cream or as a side to meat dishes.