Napkin dumplings

Ingredients for 6 servings:

• 10 rolls, Kaiser, poppy seed, sesame rolls
• 250 g butter
• 500 ml milk
• some Himalayan salt or sea salt
• 3 eggs
• some marjoram
• 1 tbsp, heaped flour
• some nutmeg
• 1 tsp, heaped parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

with buttered toasted rolls, super delicious

Cut 5 rolls into cubes and place in a large bowl. Heat the milk and pour it over the rolls, mixing briefly. Let the mixture cool. Now cut the other 5 rolls into cubes. Melt the butter in a large pan and fry the rolls until crispy. Add the parsley and seasoning to the rolls in the bowl. When both rolls have cooled, mix them together. Add the eggs and flour and knead briefly. Shape the roll mixture into a large, oblong dumpling, cover, and let rest for 1 hour. Bring a large pot of salted water to a boil. Wrap the dumpling in a clean tea towel (do not grease it), tie the ends with string or clips, and place the dumpling in the boiling water. Reduce the heat to low (the water should no longer be boiling), cover the pot, leaving a small gap. Let the dumpling rest for 1 hour; it can be turned over halfway through. The dumpling can be frozen raw or cooked. Tip: Toast the remaining slices in butter.