John Myers
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My Pretzel Dumplings – Napkin Dumplings
The perfect my pretzel dumplings – napkin dumplings recipe with a picture and simple step-by-step instructions.
- 200 g Pretzels from the previous day
- 100 g Bread from the day before
- 2 piece Eggs
- 180 ml Whole milk
- 1 piece Chopped onion
- 1 piece Garlic clove crushed
- Parsley crispy fresh
- Watercress fresh
- Salt
- Pepper
preparation
- Chop the bread and pretzels, stir the eggs into the milk, whisk (egg milk). Chop the onion and parsley.
preparation
- Roast the onion (in a little butter) until golden brown. Mix in the egg milk into the dumpling mixture.
- Mash the garlic, add the parsley and cress to the dumpling mixture and mix well. Let something stand / let go. Salt (and pepper), mix well again
- Roll up well and firmly in kitchen foil. Make sure you get a solid mass. I wrap the dumpling twice for this, roll it over and over again and compress the mass in the process.
- Put the dumpling in boiling salted water for a few minutes, then turn the temperature down to a low level and let the dumpling simmer for about 20-30 minutes, depending on its thickness.
- Cut into 1cm thick slices, serve
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