Styrian napkin dumplings

Ingredients for 12 servings:

• 650 g rolls, mixed (dry weight)
• 125 g butter
• 50 g pumpkin seed oil
• 6 eggs, size M
• 750 ml whole milk
• 2 tbsp chicken broth, granulated
• 1 tsp nutmeg
• 3 tbsp tarragon, finely chopped
• 175 g leeks or spring onions

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

simple and great in taste

Warm the milk slightly and melt the butter. Then stir in the stock, finely chopped tarragon, and nutmeg. Finally, add the oil. Let it cool and stir in the eggs. Dice the bread rolls and finely grate one roll. Then add the milk and egg mixture, mix well, and let stand for 45 minutes. Then knead well again. Divide the mixture into 12 equal portions. Shape each portion into a sausage and wrap in plastic wrap. Wrap the dumpling sausage again in aluminum foil and seal tightly. Place in a large pot of hot water and let stand for 45 minutes. The water should not boil. Leave in the foil until ready to eat. Unwrap shortly before serving.