napkin dumpling

Ingredients for 3 servings:

• 4 milk rolls from the day before
• 4 tbsp condensed milk (canned milk)
• 4 eggs
• 60 g butter
• ½ bunch of parsley or about 30 g frozen
• 1 onion(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Peel the onion, halve it, and cut it into small cubes. Wash the parsley, shake it dry, and chop it finely. Heat the butter in a pan and sauté the onions and parsley over low to medium heat until the onions are translucent. Remove the butter from the heat and let it cool to lukewarm. In the meantime, cut the milk rolls into 2-3 cm cubes and place them in a bowl. Drizzle the canned milk over them with a tablespoon. Add the eggs. When the parsley onions have cooled enough, spread them, along with the fat, over the rolls. Knead everything thoroughly and let it rest in the bowl, covered, for about 20 minutes. In the meantime, bring a sufficiently large pot (I always use an oval roasting pan) to a boil. Lay a clean tea towel or cloth napkin on the countertop. Also prepare two pieces of kitchen string for tying the towel later. Knead the dumpling mixture again and then shape it into an oblong roll. Place this roll on the cloth so that you can roll the cloth and the dumpling mixture loosely. Now tie the roll on both sides with the prepared kitchen string and place it in the boiling water. The two ends can hang out of the pot. Simply weigh the dumpling down with the lid. If it’s not weighing down the ends of the cloth, the lid shouldn’t be fully on the surface so that enough steam can escape. Reduce the heat so that the water is just simmering and let the dumpling sit in the water for about 40 minutes, turning it once. Then remove the dumpling, let it rest briefly, unwrap it, and slice it. Anything with plenty of sauce goes well with this: goulash, roast… And if you have any leftovers the next day, simply fry the slices in a pan with a little butter. If you don’t have any rolls from yesterday, you can simply use “fresh” rolls and cut them into cubes, leaving them uncovered until ready to cook.