Muffin dumplings – bread dumplings – napkin dumplings from the microwave

Ingredients for 6 servings:

• 500 g stale rolls or pretzels, diced
• 4 eggs
• 600 ml milk
• 1 pinch(s) nutmeg
• 1 tsp salt (less is fine, we like it strong)
• 1 some pepper from the mill
• 1 pinch(s) of sugar
• 1 bunch of parsley, but only a few stalks, depending on how much you like herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

the fastest dumplings in the world and with perfect consistency

Heat the milk slightly in the microwave while you chop the parsley. Be careful not to let the milk boil, just lukewarm. Stir everything except the bread cubes and the parsley into the milk. Put the bread cubes in a large bowl and pour over the warm egg mixture, stir well and let stand for a few minutes, then knead it best with your hands – I wear disposable gloves for this. Pour the mixture into the wells of a silicone muffin tin, press down lightly and microwave for 6 minutes at 600 watts. Then simply turn out. Done! This quantity makes enough for 12 dumplings if you don’t fill the tin right to the brim, or for 6 large and 6 half-sized…. Tip: you can also prepare the mixture well in advance and let it stand. A few hours in the fridge doesn’t do any harm.