Napkin dumplings

Ingredients for 12 servings:

• 450 g wholemeal toast, diced
• 3 tbsp clarified butter
• 450 g flour
• 5 eggs
• 375 ml milk
• Salt
• 2 onions, finely diced
• ½ bunch parsley, chopped
• nutmeg
• 1 tsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with toast, very tasty

These steps can be prepared in advance: Fry the diced toast in clarified butter until golden brown. Let cool. Sauté the diced onion in oil until translucent, add the parsley. About 1 hour before eating, prepare the dumpling mixture: Bring salted water to a boil in one large or two smaller pots. Vigorously mix the flour, eggs, and milk in a food processor. Add the onion and parsley. Season with salt and nutmeg. Then carefully fold in the cooled toast cubes. Don’t stir too vigorously or for too long; the toast cubes should still be visible in the dumpling dough. Place the dumpling mixture in two cloth napkins or tea towels and roll them up; tie the ends with kitchen string or something similar. Then place it in the salted water and let it stand for about 1 hour. The water should not boil, just move slightly. After about 1 hour, unwrap the dumplings from the napkins and cut them open. Serve immediately. The dumplings taste even better the next day. Simply reheat them or fry them in a little butter.