Serviettenklöße

Ingredients

• 800 g old-fashioned rolls
• 400 ml milk
• 2 shallots
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 4 eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 Tbsp butter (for the cloth)

Instructions

1. 1.

   For the dumplings, slice the rolls into rounds. Bring the milk to a boil and pour it over the bread; let stand for about 10 minutes. Peel and finely chop the shallots, then sauté them in hot butter until translucent. Remove from heat, stir in parsley, and mix everything with the eggs into the bread mixture. The dough should be firm yet pliable. Season with salt, pepper, and nutmeg. Take a damp linen or kitchen towel (pre-washed and wrung out), spread butter on its center, and place the dumpling dough on it. Roll into a log, tightly wrap in the towel, and tie the ends together with twine. Drop into boiling salted water and let simmer for about 30 minutes at low heat.

2. 2.

   Remove the dumplings from the water, allow them to rest briefly, then unwrap from the towel. Slice and arrange on a platter before serving.