John Myers
Ingredients for 4 servings:
- 500 g white bread or sandwich toast
- 400 ml milk
- 30 g butter
- 1 onion(s)
- 50 g bacon
- 150 g sauerkraut
- 6 eggs
- 1 bunch parsley, chopped
- salt and pepper
- nutmeg
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
Dice the bacon and onions, finely chop the sauerkraut, and fry everything together. Add the milk and butter and bring to a boil. Place the bread in a large bowl and add the boiled ingredients. Mix with a potato masher or similar and let stand for 10 minutes. Then add the eggs, parsley, and seasonings and mix again until smooth. Roll out a piece of cling film (about half the size of the baking sheet) and spread 1/3 of the mixture along the top and bottom edges of the film, then roll it up. Tie the ends with string. Repeat for the remaining mixture. Depending on the desired size of the dumplings, you will have three to four rolls. Cook the rolls for 30 minutes in hot water at 80°C. Then cut into slices and fry on both sides in butter.
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