John Myers
Swabian Pretzel Dumplings
The perfect swabian pretzel dumplings recipe with a picture and simple step-by-step instructions.
- 3 Lye pretzels, 2 – 4 days old
- 4 Eggs, size M
- 1 tsp Black pepper from the mill
- 1 tsp Chicken broth, Kraft bouillon
- 1 pinch Nutmeg, freshly grated
- 60 g Vegetable onion, brown
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot, fresh
- 1 Hot peppers, red, long, mild
- 40 g Celery stalks, fresh or frozen
- 80 g Bacon or lean, smoked bacon (in cubes)
- 4 tbsp Sunflower oil
- 2 tbsp Wheat flour, type 405
- 1 Tbsp, heaped Tapioca flour
- 1 tbsp Baking powder
- Breadcrumbs, coarse
- Process the pretzels into small pieces.
- Beat the eggs, whisk with the next 3 ingredients and pour over the pretzel pieces.
- Cut the vegetable onion and the garlic cloves into smaller pieces and keep them ready.
- Cut a 4 cm long piece from a washed carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Wash the peppers, remove the stalk, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
- Wash the fresh celery, shake dry and pluck, chop and deep freeze the flawless leaves. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
- Chop the bacon into pieces approx. 6 x 8 mm. Weigh out the smoked, diced bacon.
- Heat the sunflower oil in a pan and fry the onion mixture until light brown. Remove from the pan with a slotted spoon.
- Add the diced carrots and stir-fry for 30 seconds, then add the celery stalks and stir-fry for another 30 seconds. Add the whole mixture (with the oil) to the onions.
- Then put the bacon or the bacon cubes in the pan and fry until it smells pleasant (approx. 2 – 3 minutes), then immediately add to the onions.
- Knead the pretzel and egg mixture well and knead in the onion mixture. Mix and knead the two flours and baking powder. If the dough is too thin for dumpling, add some of the breadcrumbs, mix in and wait 10 minutes until the breadcrumbs have absorbed the liquid.
- Form dumplings the size of a table tennis ball with wet hands and keep them ready on an oiled plate.
- Bring 2 liters of salted water to a simmer in a larger saucepan. Let the dumplings slide into the water in portions and simmer for 15 minutes.
- Lift the finished dumplings out of the salted water. Use immediately or allow to cool and freeze. After thawing, simmer again briefly to warm up.
Note:
- Well cooled dumplings can be fried like fried potatoes.
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