John Myers
Ingredients for 5 servings:
- 5 rolls or 4 pretzels, stale
- 4 eggs
- 150 g butter
- 200 ml milk
- 1 handful of parsley, chopped
- nutmeg
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Cut the rolls/pretzels into small pieces and place in a large bowl. Heat the butter in a saucepan, add the parsley. Turn off the heat and deglaze with the milk. Crack the eggs into the cooled milk and whisk until light and fluffy. Add a little salt to the rolls and grate the nutmeg over them. Then add the milk and knead the mixture thoroughly with your hands. Cover and let stand for 10-15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cut a length of about 60 cm of cling film and spread it out evenly on a work surface. Place the dumpling mixture on the film and form it into a roll. The roll should then fit into the pot – you can decide whether you want it thinner or a little larger at this point. Wrap it completely in cling film and press out all the air. Then wrap it tightly with aluminum foil. Place the formed dumpling in the water and reduce the heat. Let it stand in the water with the lid closed for 20-25 minutes. Remove from the oven, let cool slightly, remove the foil, and place the dumplings on a board. Serve immediately or toss the cooled slices in butter. The sliced dumplings freeze perfectly.
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