John Myers
Ingredients for 4 servings:
- 150 g rolls, stale (3 1/2 rolls)
- 100 ml milk, lukewarm
- 1 leek(s)
- 1 tbsp butter
- salt and pepper
- nutmeg powder
- 2 eggs
- 30 g breadcrumbs
- 1 bunch of parsley
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
Cut the rolls into cubes and pour over the lukewarm milk. Gently press the dumpling dough and let it rest for 15 minutes. Wash the leek and cut it into thin strips. Heat the butter, add the leek, and sauté for 10 minutes at low heat. Season with salt, pepper, and freshly grated nutmeg. Whisk the eggs briefly and stir them into the dumpling mixture along with the cooled leek strips and breadcrumbs. Chop the parsley and fold it in. Shape the mixture into equal-sized dumplings and flatten them slightly. Fry slowly in a pan with vegetable oil for about 5 minutes until golden brown. The patties go well with mushroom goulash.
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