Pretzel chard napkin dumplings

Name: Pretzel chard napkin dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 ml Milk; 200 g Pretzel rolls; 1 Onion; 1 TEASPOON Oil; 100 g Swiss chard; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 ml Milk
200 g Pretzel rolls
1 Onion
1 TEASPOON Oil
100 g Swiss chard
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Kitchen yarn

Directions

1
Boil up the milk. Cut pretzel rolls into small cubes. Pour hot milk over the rolls and let them steep for about 30 minutes.
2
Peel and finely chop the onion. Heat oil in a pan. Sauté diced onion for 2-3 minutes and add to the rolls. Clean and wash the chard. Chop the green, use the rest for other purposes. Add eggs and chard to the dumpling mixture and mix well.
3
Season with salt, pepper and nutmeg.
4
Spread the dumpling mixture on the long side of a damp tea towel (approx. 7 cm Ø; 18-20 cm long). Roll up the mass firmly and tie the ends together with kitchen string. Let the dumplings simmer in boiling salted water for 30-40 minutes, turning regularly.
5
Drain the dumplings, remove from the cloth and cut into slices. Sliced Parmesan cheese tastes good with them.