John Myers
Ingredients for 6 servings:
- 8 rolls, stale
- 350 ml milk
- 4 eggs
- 2 onions, finely chopped
- 2 tbsp parsley, frozen
- 20 g butter
- salt and pepper
- nutmeg
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes
Supplement
Cut the rolls into cubes and place in a bowl. Heat the milk to lukewarm and pour over the rolls, add the eggs, and season the mixture with salt, pepper, and nutmeg. Sauté the onions in a pan with butter until translucent, add the parsley, and sauté briefly. Add the onions and parsley to the rolls, mix well, and let it marinate. Bring a large pot of water to a boil. Mix the dumpling mixture well and, with wet hands, place half of it in a thick roll on a piece of cling film, wrap it tightly like candy, then wrap it tightly in aluminum foil. Place it in the hot water; it must not be boiling anymore, and let it marinate for 40 minutes. Unwrap it and slice it to serve.
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