Pretzel napkin dumplings

Ingredients for 8 servings:

• 8 pretzels, fresh
• 500 ml milk, hot
• 2 large eggs
• 2 shallots, finely chopped
• ½ pack of parsley, frozen
• butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Chop the pretzels into small pieces, mix them with the hot milk in a bowl, and let them steep for 15 minutes. Meanwhile, sauté the finely chopped shallots in melted butter until translucent, then add the parsley and mix into the pretzel dough. Mix in the egg and season with salt, pepper, and nutmeg. Let everything steep for 5 minutes. Bring salted water to a boil in a very large pot. Place the dumpling dough in a tea towel and tie it tightly. Carefully place the dumpling in the water and cook for 40 minutes, turning it over once during the cooking time. Carefully remove the dumpling from the towel, slice it, and serve as a side dish with meat and sauce. Chanterelle mushrooms in cream sauce are very good with it. Tip: The dumpling slices are also delicious fried in butter.