Summary

Ingredients

• 4 rolls from the day before, possibly 5 pieces, approx. 250 g
• 200 ml milk, possibly a little more
• 1 onion (s)
• some butter
• 100 g walnuts
• 0.5 ½ bunch chives or parsley
• 2 egg (s)
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Finely dice the rolls, pour the heated milk over them and leave to soak for twenty minutes. If the mixture is still too dry afterwards, add a little milk as well. However, the dough should not get too moist.
2. Finely dice the peeled onion and sauté in the butter. Chop the walnuts, wash the chives or parsley, shake dry, cut into small pieces. Add everything together with the eggs to the rolls, season with salt, pepper and nutmeg. Mix well.
3. Shape the mixture into small dumplings (about the size of a table tennis ball) with moistened hands. Bring salted water to the boil in a large pot, let the dumplings simmer for about six minutes (do not boil!).
4. Tip: cook a sample dumpling beforehand to check the cooking time, consistency and taste.