Upper Bavarian Vinegar Dumplings

For the vinegar dumplings, in a large bowl, combine the finely sliced bread dumplings and the finely sliced onion rings.

Mix a simple marinade of sunflower oil and fruit vinegar and pour over the bread dumpling mixture.

Add the chopped parsley and chopped chives.

When seasoning with salt and pepper, stir gently to prevent the dumpling slices from falling apart.

Cover and let stand for another quarter of an hour before serving.

Preparation Tip:

The cooled dumplings should be kept in a sealable container for at least an afternoon, but they should not dry out and form a hard crust.

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