Napkin dumplings

Ingredients for 4 servings:

• 250 g dry bread rolls, diced or dumpling bread
• 2 eggs
• 300 ml milk
• 70 g butter
• 60 g onion(s)
• Parsley, finely chopped
• Salt
• nutmeg

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

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Whisk the eggs with milk, a good pinch of salt, and some freshly grated nutmeg. Finely dice the onion and sauté in hot butter until translucent. Mix the breadcrumbs, egg mixture, onion, and parsley well together and let the dough rest for an hour. Form into rolls 5-6 cm in diameter and place on heat-resistant cling film. Roll tightly and tie the ends like a sausage (for example, Toppits 2 in 1 film, heatable up to 160°C). Place in gently simmering water and let stand for 30-40 minutes. Tips: The napkin dumplings are very easy to prepare. You can either store the rolls uncooked in the refrigerator for a few hours until needed. Or, after cooking, leave the dumplings in the film and keep them warm in a water bath at 60-80°C. Only remove them from the film when needed; this way the dumplings stay nice and fluffy and don’t absorb water.