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Pretzel dumplings

Category:	Lunch
Sub-Category:	Side dishes
Difficulty/Costs:	light / low
Number of people:	12
Ingredients:	12 yesterday pretzels dry ¾ l milk 9 eggs 6 shallots 3 bunch of parsley smooth 3 tablespoons butter nutmeg Salt and pepper from the mill

Preparation:

First, cut the pretzels into half, and then cut them into ½ thick slices.

Then heat the milk, add the freshly grated nutmeg, as well as salt and pepper, then pour over the pretzel slices and rest for 10 minutes.

Now peel the shallots, dice and then cook with 3 tablespoons of butter in a pan until they are glassy.

In the meantime, wash the parsley and remove the stems, then chop them coarsely.

Separate the egg yolks from the eggs and mix them with the coarsely chopped parsley, shallots and the pretzel mass.

Briefly, whip the egg whites with a hand mixer and blend it in with the pretzel mass. If necessary, season the dumpling dough with nutmeg and pepper. Be careful with the salt as the pretzels are already salty.

Next get a foil or cling wrap and cut it into 2, about 40 cm long cut pieces.

Then put half of the dumpling dough on the lower third of the foil and roll it up. Make sure you close the left and right ends tightly.

This role has an approximate length of 16 cm, and the diameter of 6 cm. Do the same with the remaining dough.

Then both roles are cooked in boiling water for about 20 minutes. The water should boil during the entire time. Then remove the pan from the heat and remove the rolls and let rest for about 20 minutes.

Remove the foil from the dumpling rolls and cut into 1 cm slices before serving.

Another tip: To give those dumpling rolls an even better taste you can fry the slices shortly. – Heat a little butter and fry on each side for about 4 minutes or until golden brown.