Parsley napkin dumplings

Ingredients for 3 servings:

• 300 g white bread, from the day before
• 150 g shallot(s)
• 200 ml milk
• 30 g butter
• 1 bunch of parsley
• 2 m.-sized eggs
• 1 medium egg yolk
• Salt
• pepper
• nutmeg
• 3 tbsp breadcrumbs

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

simple and very tasty

Cut the bread into approximately 1 cm cubes and place in a bowl. Finely dice the shallots. Pluck the parsley leaves from the stalks and chop finely. Melt the butter in a saucepan and then sauté the shallots until translucent. Add the milk and season with salt, pepper, and nutmeg. Pour the hot milk onto the white bread and mix loosely, then add the parsley, beaten eggs, and breadcrumbs. Cover the mixture with a kitchen towel and let it rest for 30 minutes. Form the dumpling mixture into a long roll (or two smaller ones, depending on the size of the pot) on a damp kitchen towel and roll it up tightly. Tie the ends together securely with kitchen string, then let the roll(s) stand in boiling salted water for 30 minutes. Be careful, the parsley will turn the towel yellow-green, so don’t use your favorite towel. After cooking, let it rest for a short while and then, if possible, cut into slices using thin string. (I used a sharp, narrow knife the first time, and it worked.) I usually make two rolls of about 20 cm each, with a diameter of about 6-7 cm. This gives me 12-14 slices about 3 cm thick. We always make enough for four people. They’re incredibly filling, but we’re not big eaters, so I’d say 3-4 people. I’ve used them with turkey legs, duck breast, venison loin, and similar dishes.