Spicy pretzel dumplings

Ingredients for 4 servings:

• 200 g pretzel(s) from the previous day
• 150 g white bread from the previous day, preferably baguette
• 100 g whole milk
• 150 g coconut milk, creamy
• 1 m.-sized egg(s)
• 1 tbsp, heaped wheat flour type 405
• 4 m.-large onion(s), red
• 3 m.-sized garlic cloves, fresh
• 1 tbsp lemongrass paste, in my recipes
• 3 Pepper, red, Silesian style, from the jar
• 2 Pepper, green, Silesian style, from the jar
• 1 small chili pepper(s), green
• 1 tbsp olive oil, green
• 3 tbsp, heaped celery leaves, fresh or frozen
• 6 g chicken broth, instant or salt
• 1 tsp, levelled sugar
• 1 pinch(s) nutmeg
• Salt and pepper, black from the mill
• some sugar to taste
• possibly breadcrumbs
• 2 liters of water
• 20 g salt
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a clever alternative to leftover food

Cut the pretzels and white bread into small pieces. Weigh out 20 g of the pretzel pieces and set aside. Mix the whole milk and coconut milk and heat to approximately 40°C. Soak the remaining pretzel pieces along with the white bread in the milk mixture. Knead the mixture thoroughly by hand, pressing out and reserving any excess milk. Whisk the egg with the chicken broth and stir into the bread mixture. Trim both ends of the red onions and garlic, peel them, and finely chop them. Sauté in olive oil until translucent. Then lightly toast the remaining pretzel pieces. Set these aside until ready to form the dumplings. Add the onion and garlic pieces to the bread mixture. Squeeze the vinegar out of the peppers by hand and chop the peppers into small pieces. Wash the small green chili pepper, removing the stem and seeds. Cut the pepper crosswise into thin rings and stir into the bread mixture along with the remaining ingredients. Season the dumpling mixture to taste. Their consistency should not be too firm and should be easy to form into dumplings. If not, add a little of the milk mixture. If the dough is too thin, thicken the dumpling mixture with some breadcrumbs. Bring the water to a boil in a wide 3-liter pot and add the salt. Form the dumpling mixture into a small dumpling and press two or three of the toasted pretzel pieces into it, filling any holes that form with the dumpling mixture. Add the test dumpling to the salted water. If it doesn’t fall apart, form dumplings from the remaining dumpling mixture and add it. If it falls apart, thicken the dough again a little. When the salted water starts to boil again, reduce the heat considerably so that the salted water is just simmering. Simmer the pretzel dumplings for 20 minutes until tender. Pretzel dumplings go well with almost any meat or mushroom dish that calls for a sauce. Tip: Cooled pretzel dumplings can be fried like fried potatoes.