Summary

Ingredients

• 8 rolls, or the corresponding amount bread or toast
• 0.25 liter ¼ milk, possibly more
• 2 onions)
• 0.5 ½ bunch parsley
• 3 egg (s)
• salt and pepper

For the vegetables:

• 2 glasses mushrooms, mixed
• 1 onion (s)
• 1 cup cream
• 2 tablespoon herb quark or herbal cream cheese
• salt and pepper
• Broth (instant)

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Instructions

1. Dice the rolls into small cubes. Warm milk. Pour over the cubes and let steep for 30 minutes. Peel the onions and finely dice them. Wash parsley, shake dry and chop.
2. Heat the butter in a pan and sauté the onions in it. Add to the roll cubes with parsley and eggs. Knead everything well. Season with about 1 teaspoon of salt and pepper. Let rest for about 1 hour.
3. Shape approx. 8-10 dumplings from the bread roll mixture with moistened hands. Bring plenty of salted water to the boil. Add the dumplings and let them steep for about 15 minutes just below the boiling point.
4. For a napkin dumpling, fill a 3 liter freezer bag with the mixture about half full, leave some air and close it tightly with a rubber band. Place in the boiling water and let it steep for about 30-40 minutes at the same temperature as above. Turn once halfway through.
5. The napkin dumpling cannot disintegrate. It is cut into slices for serving.
6. Mushroom vegetables:
7. Drain the mushrooms, saving the liquid. Sauté the mushrooms with the finely diced onions in a pan or saucepan. Pour half of the mushroom liquid, bring to the boil, add the cream and season to taste with broth, salt and pepper. Finally stir in the herb quark.
8. Tip:
9. I cut rolls, bread and toast that are left over and have already hardened into cubes and freeze them in freezer bags. Once a sufficient amount has been collected, there are bread or napkin dumplings. The bread doesn`t end up in the garbage can.