Pretzel Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pretzel (s) (at least 1-2 days old - even better, older)
- 1 medium onion (s)
- 4 egg (s)
- 600 ml milk
- Parsley, chopped
- pepper
- 0.25 ¼ pack baking powder
- some oil for frying
- Margarine for greasing
Print Recipe
Pin Recipe Instructions
- In a freezer bag, chop the well-dry pretzels into small portions with a meat tenderizer (if they are not yet hard enough, just cut them into small pieces) and place in a bowl.
- Peel and dice the onion and fry in a little oil. Then add the milk and bring to the boil briefly. Pour the onion milk over the pretzel pieces, soak briefly and let cool down.
- In the meantime, beat the eggs in a bowl and whisk them, then also pour them over the pretzels. Season the mixture with pepper and chopped parsley. Add the baking powder and mix everything well - this is best done with your hands, but you can also work with a wooden spoon or something similar.
- Now grease the inside of 2 freezer bags with 3 l contents well with margarine and fill in the dough in equal parts. Fold over the end of the bag and wrap the resulting sausage in a tea towel. Tie the ends of the towel with a thread (the whole thing now looks like a big piece of candy).
- Bring enough water to the boil in a sufficiently large saucepan, insert the dumplings and let them boil gently for about 60 minutes.
- Unwrap the dumpling candy from the tea towel and the freezer bag, cut into approx. 1.5 cm thick slices and arrange on a plate.
- We also like red cabbage with roulade or turkey leg or sauerkraut with roast beef.
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