Napkin Dumpling

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4.1 7
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 300 ml Milk
  • 6 Bread rolls (from the previous day; e.g. wheat or lye bread rolls)
  • 1 Onion
  • 1 TABLESPOON Butter
  • 1/2 bunch Parsley
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp kitchen string, possibly string

Directions

  1. 1

    Warm the milk lukewarm. Cut the rolls into small cubes and place them in a large bowl. Pour the milk over it and let it soak for about 30 minutes. Peel and finely dice the onion. Steam in hot butter until translucent.

  2. 2

    Wash and chop the parsley. Add to the rolls with eggs and onions. Season with about 1 tsp salt and 1/2 tsp pepper, knead by hand. Let rest for 30-40 minutes. The mixture should be soft, but not liquid.

  3. 3

    Place the dumpling mixture in the middle of a damp tea towel. Form into a thick roll with moistened hands, leaving about 10 cm free at each end of the cloth.

  4. 4

    Wrap the dumpling mass loosely in the cloth, because the mass will still expand during cooking. Tie the ends of the cloth tightly together with kitchen yarn.

  5. 5

    Bring plenty of salted water to the boil in a suitably large pot or roaster. Put the dumpling roll in it (it should be covered with water) and let it simmer at low heat for about 30 minutes.

  6. 6

    Lift out dumpling roll, unwrap. Cut into slices with a knife or a piece of string. To do this, place the thread around the roll and pull it crosswise. Goes well with poultry, game dishes or roast with sauce.

Nutrition Facts

KCAL
350 kcal
CARBS
45 g
FATS
11 g
PROTEINS
15 g