Napkin Dumplings Bohemian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 roll (s), stale, approx. 100 g
- 0.5 tablespoon ½ flour
- 0.5 ½ bunch parsley
- 25 g shallot (s), tiny cubes, sautéed in butter
- 0.3 teaspoon nutmeg
- 0.5 teaspoon ½ smoked salt
- 1 egg (s)
- 80 ml milk
- 25 g butter, liquid
Print Recipe
Pin Recipe Instructions
- Mix a royal from the egg, milk and melted butter. Cut the bread into cubes, mix the royale, flour, chopped parsley, shallots and spices with the bread. Let it steep for about 1 hour.
- Roll up in a wet napkin and tie. Or roll it in buttered aluminum foil, twist the ends tightly.
- Let the rolls soak in simmering water for about 50 minutes. Unpack and cut into slices with a thread.
- Depending on the thickness of the rolls, you have small or large slices.
- Finished rolls can easily be made in advance. Store in the refrigerator (3-4 days) or freeze. Heat in steam to serve.
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