John Myers
Ingredients for 4 servings:
- 300 g bread roll(s), diced (preferably pretzel roll), stale
- 250 ml milk
- 100 g butter
- 1 onion(s), very finely chopped
- 4 eggs
- 5 bunch parsley, flat
- 5 bunch chives
- nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
First, cut the bread rolls – preferably from the day before – into the smallest possible cubes. Sauté the onions in the butter until translucent and then let cool. Meanwhile, separate the eggs and whisk the egg yolks with the milk, salt, pepper, and nutmeg. Add the cooled onions and the milk and egg mixture to the bread cubes, mix well, and let stand for at least 30 minutes. Finely chop the herbs and stir them into the dumpling mixture. Then, beat the egg whites with a pinch of salt until stiff peaks form and fold in. Place a piece of the same size cling film on a sheet of aluminum foil and spread the dumpling mixture on top. Using the film, shape the dumpling tightly into a sausage shape, twist the ends like candy, and let the dumpling simmer in gently simmering water for 30 minutes. Tip: The herbs can be varied. For example, you can use thyme instead of parsley with lamb, or add basil to a fresh salad.
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