Stuffed dumplings with milk sauce

Ingredients for 4 servings:

• 1 kg dumpling dough
• 200 g minced meat, mixed
• 200 g liver sausage, coarse
• 1 bunch of flat-leaf parsley
• 1 egg(s)
• ½ roll
• Maggi
• 500 ml milk
• Nutmeg, freshly grated
• Paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

with minced meat and liver sausage

First of all: I use the dough from a package, but you can probably make it yourself. For the dough, chop the parsley finely and set half aside. Take the dumpling dough out of the package. Season with salt and pepper to taste, add a few dashes of Maggi, and add half of the parsley. Mix everything well with both hands and set aside. If you moisten your hands a little beforehand, the dough won’t stick to your hands as much. For the filling, have the butcher mince some heavily marbled meat (like for burgers) and use Pfälzer Leberwurst or another coarse liver sausage. Put both ingredients in a bowl with some salt, pepper, and the remaining parsley. Cut the half roll into very small cubes and add to the meat mixture with the egg. Now moisten your hands again and knead everything well. Roll the meat into a ball and wrap it in cling film or butcher paper in the refrigerator for a good two hours. To finish the dumplings, moisten your hands again, take half a handful of dough, and flatten it slightly. Now place a golf ball-sized portion of the meat mixture onto the dough, wrap the filling in the dough, and roll it into dumplings. Bring the water to a boil and add the dumplings. Let it boil for another 10 minutes, then let it simmer for another 5 minutes on the lowest heat. While the dumplings are cooking, you can quickly prepare the milk sauce. Bring the milk to a boil and season with salt, pepper, paprika, and a good grind of nutmeg, if desired. If you like, you can also add a small knob of butter. When everything is ready, place the dumpling on a plate and pour a ladleful of the milk sauce over it. Good bread goes well with it.