Pretzel Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 pretzel (s), fresh
- 500 ml milk, hot
- 2 large egg (s)
- 2 shallot (s), finely chopped
- 0.5 ½ pack parsley, frozen
- butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the pretzels into small pieces, mix in a bowl with the hot milk and let stand for 15 minutes.
- In the meantime, sauté the finely chopped shallots in melted butter until translucent, then add the parsley and then mix into the pretzel batter. Mix in the egg, season with salt, pepper and nutmeg. Let everything stand for 5 minutes.
- Bring salted water to the boil in a very large saucepan. Put the dumpling dough in a tea towel and knot it tightly. Carefully place the dumpling in the water and cook for 40 minutes. Turn once in between.
- Carefully remove the dumpling from the cloth, cut into slices and serve as an accompaniment to meat and sauce.
- With chanterelles in cream sauce, very good.
- Tip: Seared in butter, the dumpling slices are also a pleasure.
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