Serviettenknödel

Ingredients

• 150 ml milk
• 20 g fresh yeast
• 200 g Flour
• 100 g semolina
• 4 stale rolls
• 3 tbsp butter
• 1 onion
• 2 Eggs
• Salt
• freshly ground pepper
• 2 tbsp chopped parsley
• soft butter (for the cloth)

Instructions

1. 1.

   Warm half of the milk slightly and dissolve the yeast in it. Add the flour and semolina to a bowl, making a well in the center. Pour the yeast milk into the well and stir with a bit of flour. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Dice the rolls into small cubes and toast them in a hot pan with 2 tbsp butter until golden. Remove from the pan. Peel and finely dice the onion, then sauté it in the remaining butter until translucent. Set aside.

3. 3.

   Add the eggs to the bowl, season with salt and pepper, and mix everything with the lukewarm milk into a smooth dough. Add more milk or flour if needed. Cover again and let rise for another 30 minutes.

4. 4.

   Fold the bread cubes, onion cubes, and parsley into the dough and shape it into a roll. Brush a damp dishcloth with soft butter, place the dumpling dough in the center of the cloth, and wrap it up. Tie the ends tightly and simmer in lightly salted water just below boiling for about 40 minutes. Unwrap the dumpling, slice it, and serve.