Simit Napkin Dumplings

1. Cut the Simit into fine slices and put them in a large bowl, I always do this the evening before, then the Simit will be a little drier and can then be processed better
2. The next day, heat the tablespoon of butter in a saucepan and fry the shallots in it until translucent, then add the milk, season well with salt and pepper and bring to the boil. Then immediately pour over the Simit slices and mix carefully with a wooden spoon. Let it rest for about 20 minutes.
3. In the meantime, whisk the two eggs with the flour really well until smooth. After the 20 minutes, add the egg-flour mixture and the chopped parsley to the simit and mix carefully but well with the wooden spoon.
4. Now place a large piece of aluminum foil on the work surface and place an equally large piece of cling film over it, now distribute the dumpling mass on the foil, roll it into a roll and seal both sides very well like a candy. I divided the dumpling mixture into two rolls.
5. Now bring enough salted water to the boil in a large saucepan, prick the dumpling roll once with a fork. When the water boils, put the dumpling roll in it, put the lid on it and turn off the stove, but leave the pot on the stove. After 45 minutes the dumpling is perfect.
6. Now take the dumpling out of the water, wrap it out of the foil and cut it into slices.

tip

1. If you cook for guests, you can prepare the dumpling rolls the day before and then simply store them in the refrigerator. On the day of the meal, just put it in the water, so you have more time for your guests on that day.