Pretzel dumplings

Ingredients for 3 servings:

• 2 pretzels
• 200 ml milk
• 1 handful of parsley, flat
• salt and pepper
• nutmeg
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the pretzels into small cubes. I use fresh pretzels from the bakery (with salt). You can use stale ones just as well. I don’t scrape off the salt. If you want to do this, or if you have pretzels without salt, add the appropriate amount of salt to the milk. Heat the milk, season with pepper, and plenty of grated nutmeg. Place the diced pretzels and chopped parsley in a large bowl, add the warmed milk, and mix everything together. Then cover the bowl and let it rest for about 1 hour. After the resting time, tear off approximately 15 cm wide strips of plastic wrap, place a large spoonful of the pretzel-milk mixture in the center of each one, fold up the corners of the wrap, and twist until the mixture roughly forms a ball. Boil the pretzels in a pot of boiling water for about 12 minutes. Then remove them, drain well, and let them rest for about 15 minutes. Then remove them from the plastic wrap. If the dumplings are still a bit uneven, you can shape them with your hands. Preheat a pan, melt the clarified butter, and toss the dumplings in it for 5-6 minutes. Serve immediately. I usually prepare the dumplings the day before and then toss them in the clarified butter shortly before serving. I like these dumplings best with red cabbage and roasts (goose, pork), or goulash (definitely with a dish that has plenty of sauce).