in

My Pretzel Dumplings – Napkin Dumplings

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 217 kcal

Ingredients
 

  • 200 g Pretzels from the previous day
  • 100 g Bread from the day before
  • 2 Eggs
  • 180 ml Whole milk
  • 1 Chopped onion
  • 1 Garlic clove crushed
  • Parsley crispy fresh
  • Watercress fresh
  • Salt
  • Pepper

Instructions
 

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

Nutrition

Serving: 100gCalories: 217kcalCarbohydrates: 40.5gProtein: 7.2gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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