Ingredients

320 ml milk
80 g butter
70 g onions
280 g roll(s), dry, diced or dumpling bread
2 eggs
parsley, finely chopped
salt and nutmeg

preparation

1. First whisk the eggs with milk, a good pinch of salt and some freshly grated nutmeg. Then dice the onion very finely and sauté in the hot butter until translucent.

Mix the bread cubes, egg mixture, onions and parsley together well and let the dough rest for an hour.
2. Now form rolls of 4 – 5 cm Ø and place on heat-resistant cling film.

Then roll up tightly and tie off at the ends like a sausage (foil e.g.: Toppits 2 in 1 foil up to 160°). Place in gently simmering water and let it simmer for 25 to 30 minutes.
Our tips: the napkin dumplings are very easy to prepare. You can either keep the rolls uncooked in the fridge for a few hours until you need them.

Or leave the dumplings in the foil after cooking and keep them warm in a water bath at 60 – 80 degrees.

Only remove them from the foil when necessary so that the dumplings stay nice and loose and don’t soak up water.