Mediterranean-style napkin dumplings

Ingredients for 4 servings:

• ½ package of toast bread (sandwich toast)
• 1 small onion(s)
• 2 m.-large shallot(s)
• 100 ml milk
• 2 eggs
• 1 bunch parsley, flat, chopped
• 25 green olives without stones
• n. B. olive oil, virgin
• 1 tsp, sautéed rosemary, chopped, dried
• e.g. butter
• n. B. Salt and pepper, freshly ground to taste
• 1 clove(s) garlic, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Fried dumplings with olives and Mediterranean herbs as a side dish to meat and fish

Cut the bread into small cubes and place in a large bowl. Peel and dice the onions and shallots. Sauté the cubes in 2-3 tablespoons of olive oil, deglaze with the milk, and season generously with salt and pepper. Bring to a simmer, then mix with the bread and knead thoroughly. Finely chop the olives and whisk them with the chopped parsley and rosemary along with the eggs. Add to the bread cubes and knead thoroughly, then let stand for 10 minutes. Butter the aluminum foil and shape the dough into rolls in portions, place them on the pan, and roll them up tightly (this should make 2 to 3 rolls). Bring a large pot of salted water to a boil, then reduce the heat to low. Cook the rolls below boiling for about 25 minutes. Remove the rolls from the water, remove the foil, and let the dumplings cool. Cut the dumplings into 1 cm thick slices. Now generously cover the bottom of a pan with olive oil and heat to medium heat. Crush the garlic clove with the back of a knife and add it to the hot pan. Toss the garlic in the hot pan for a few minutes and then remove. Fry the dumpling slices in the hot oil until golden brown on both sides. Pairs well with pork medallions, fried fish, and roast beef.