John Myers
Ingredients for 10 servings:
- 1 kg pretzel(s), stale, cut into small slices
- 3 stale rolls
- 6 eggs
- 1 liter of milk
- 50 g butter
- 2 onions, finely chopped
- 1 cup parsley or chives or herbs (frozen) of your choice
- salt and pepper
- nutmeg
- Caraway powder
- e.g. breadcrumbs
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
fine Bavarian dumplings
Cut the pretzels into small pieces, as well as the bread rolls. Heat the milk with the butter (melt completely) until lukewarm and pour over the pretzels. Stir well and let it infuse. Meanwhile, finely chop the onion. Now break the eggs over the pretzels, add the herbs, and season to taste (be careful with the salt, as the pretzels may already be quite salty). Let the mixture infuse again. Spread out two sheets of aluminum foil and fold them together to form a flat surface. Place two sheets of plastic wrap on top, overlapping them so that nothing can leak out. The dumpling will be about 35-40 cm long. Knead the dumpling mixture again and, if too soft, secure it with the breadcrumbs. Spread the dumpling mixture lengthwise on the foil. First wrap the mixture in the plastic wrap, then roll up the aluminum foil like a sausage. Twist the ends tightly. Cook the dumpling for 30-45 minutes. Be careful when unwrapping it—it will be hot. Cut the dumplings into 1-1 1/2 cm thick slices. These dumplings go perfectly with roast pork or beef, but also with goulash. Leftovers make a great stir-fry with eggs the next day.
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