Pretzel Dumplings As Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg pretzel (s), stale, cut into small slices
- 3 roll (s), stale
- 6 egg (s)
- 1 liter milk
- 50 g butter
- 2 onion (s), finely chopped
- 1 cup parsley or chives or herbs (frozen) your choice
- salt and pepper
- nutmeg
- Caraway powder
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Chop the pretzels and the bread rolls. Heat the milk with the butter (let it melt completely) lukewarm and pour over the pretzels. Stir well and let it steep.
- Meanwhile, cut the onion into small pieces. Now pour the eggs over the pretzels, add the herbs and season to taste (be careful with the salt, as the pretzels may already be salty). Let the mass steep again.
- Spread out two sheets of aluminum foil and fold them together to create a surface. Place 2 sheets of cling film on top and overlap them so that nothing can leak out. The dumpling is approx. 35 - 40 cm long.
- Now knead the dumpling mixture again and, if too soft, bind with the breadcrumbs. Now spread the dumpling mixture lengthways on the foil. First wrap the mixture in cling film, then roll up the aluminum foil like a sausage. Twist the ends tightly together.
- Cook the dumplings for 30-45 minutes. Take care when unpacking - it gets hot. Cut the dumpling into 1 - 1 1/2 cm thick slices. The dumpling goes well with roast pork or beef, but also with goulash. Leftovers are ideal for frying with an egg the next day.
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