John Myers
Bread Dumplings / Napkin Dumplings
The perfect bread dumplings / napkin dumplings recipe with a picture and simple step-by-step instructions.
- 8 Wheat rolls dry
- 8 Rye rolls dry
- 8 Slices of mixed white bread / rye bread dry
- 4 Lye pastries old
- 120 gr Melted butter
- 2 Chopped onions
- 6 Eggs
- 750 ml Milk lukewarm
- Salt
- Nutmeg
- 1 Fresh smooth parsley
- 125 gr Diced Bacon
- Cut the rolls, bread and pretzels into small cubes and place in a bowl. Sweat the finely diced onion in the butter and add to the bread cubes. Warm the milk slightly and pour it over the bread cubes as well. Beat the eggs and add to the mixture. Fold in the finely chopped parsley. Then season with salt and nutmeg. Then fold in slightly. Then put the mixture to one side for about half an hour. The mass should not be too dry and not too wet, if the mass is too wet you can add breadcrumbs until the desired consistency is achieved. Lay out cling film on a table and lightly coat it with oil. A part of the mass then comes on top and is rolled like a “candy”. I then wrap this “sausage” again in aluminum foil before I “cook” it. I usually use a roaster for this because the “sausages” are easy to insert. You should let the dumplings simmer in enough salted water for about 30 minutes. Depending on how thick the napkin dumplings are rolled, the cooking time is reduced or increased. After simmering, quench the dumplings in cold water and remove them from the foil. Cut the dumpling into 1cm thick slices and serve. The dumplings can also be used the next day, simply fry the leftover slices. If you prefer the whole thing more hearty, you can also add leftover bacon cubes to the mixture (you can then sauté / fry this with the onion).
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