Pretzels – Napkins – Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 pretzel (s)
- 1 small onion (s)
- 100 g bacon, smoked, diced
- 2 tablespoon butter
- 2 tablespoon parsley, chopped
- 200 ml milk
- 3 egg (s)
- salt and pepper
- 2 roll (s)
- nutmeg
- marjoram
Print Recipe
Pin Recipe Instructions
- Cut the pretzels and rolls into slices. Spread half of the pretzels on a baking sheet and top with flakes of butter. Roast in the oven at 180 degrees until they are nice and light brown / crispy.
- Cut the onion into fine cubes, fry the bacon in a pan, add the onion and season with salt, pepper and marjoram. Let the milk get hot.
- Put the rest of the pretzels and bread rolls in a bowl. Pour milk and bacon onion over it and let it steep for 5 minutes. Add the crispy pretzel slices, the eggs and the parsley. Season with nutmeg and possibly salt and pepper and mix well (do not knead) until the dough starts to thicken.
- Wet a clean kitchen / tea towel, wring it out and spread it on the kitchen table. Pour the mixture on the edge of the long side and roughly shape a sausage about 8-9 cm in diameter. Then roll the dough tightly in the cloth. Tie one side with parcel twine and wrap the sausage with about 5-6 loops of twine. Tie the other corner on the other side. Now the role should be nice and stable.
- Place in boiling salted water (roaster / saucepan). Turn back the stove so that the water is boiling but not boiling. Cook in it for about 40 minutes. Remove from the water, remove the cloth and cut into slices.
- Goes well with ragout, goulash, roasts and everything that is usually served with dumplings, dumplings and gnidla.
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