Summary

Ingredients

• 1 pack pretzel (s), (pretzel), frozen (0 pieces)
• 2 medium onion (s), cut into fine cubes
• 4 shallot (s), finely diced
• 1 tablespoon butter
• 200 ml milk
• 4 egg (s)
• 0.5 bag ½ baking powder
• 1 bunch parsley, smooth, finely chopped with stalks (alternatively: coriander green)
• 3 sprigs rosemary, 2 which are finely chopped, one remains `whole`
• 2 cloves garlic
• Salt and pepper, freshly ground
• Olive oil, extra virgin cold-pressed for frying in the pan

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Instructions

1. The day before, the pretzels are baked according to instructions and set aside until the next day.
2. On the day of preparation, cut / chop the stale pretzels into hazelnut-sized pieces and place in a large bowl.
3. Now the onions and shallots are peeled and cut into small cubes. The cubes are then sweated in 2 - 3 tablespoons of olive oil and the butter, extinguished with the milk and generously seasoned with salt and pepper (spice over slightly, because the pretzel pieces soften the spice considerably). Then let it simmer briefly and mix with the pretzels and knead.
4. Now whisk the chopped parsley, baking powder and chopped rosemary with the eggs. Add to the pretzel pieces and knead thoroughly, then leave to swell for 10 minutes. If the mixture is a little too dry, just mix in another egg.
5. Now place the mixture on a sufficiently large piece of cling film and roll it up tightly (should make 2 to 3 rolls). Now wrap in aluminum foil and twist the ends of the foil together.
6. Bring a large saucepan or roasting pan with salted water to a boil and then turn the temperature down. Now let the rolls cook below the boiling point for about 30 minutes. Turn around once in the middle.
7. Tip: Normally the rolls have the format of a cucumber. If the rolls have become thicker for you, extend the cooking time to 40 to 45 minutes.
8. Then take the rolls out of the water, remove the foil and let the dumplings cool down. Then cut the dumplings into 1 cm thick slices.
9. Now cover the bottom of a grill pan generously with the olive oil and heat it to 3/4 heat.
10. Mash the garlic clove with the back of a knife and add to the hot pan along with the whole sprig of rosemary. Swirl the garlic and rosemary in the hot pan for a few minutes and then remove.
11. Now fry the dumpling slices in hot oil on both sides until golden brown.
12. Goes well with pork medallions, roast pork, fried fish and roast beef.