Serviettenknödel

Ingredients

• 8 loaf rolls (from yesterday)
• 0.4 l milk
• 5 eggs
• 80 g Butter
• 2 tsp salt
• 3 tbsp chopped parsley
• 20 g butter (for the napkin)

Instructions

1. 1.

   Rub off the crusts of the rolls and cut them first into slices and then into cubes. Place in a bowl and pour over with milk. Separate the eggs.

2. 2.

   Cream together butter, egg yolks and salt. Add the parsley and mix with the soaked roll cubes. Thoroughly combine everything and let it rest for 10 minutes. If the dough is too firm, add a little more milk (otherwise incorporate breadcrumbs).

3. 3.

   Wet a large napkin or kitchen towel with hot water and wring it out. Fill a large pot to just below the rim with water, bring to a boil and add 2 tablespoons of salt.

4. 4.

   Beat the egg whites until stiff and fold them into the roll mixture. Spread melted butter on the napkin. Shape the roll dough into an approximately 8 cm thick log, place it in the middle of the napkin and loosely press the napkin over the roll from both sides (the dough will expand while cooking). Tie the two ends together with a string.

5. 5.

   Tie the napkin at the ends with a string, attach to a wooden spoon handle and hang into the boiling water.

6. 6.

   Cook the napkin dumplings for about 45-50 minutes in simmering water. Let the finished dumpling rest for 5 minutes before cutting.

7. 7.

   Wrap the roll dough on a wooden board in the napkin and cut into 2 cm thick slices. Arrange on a preheated plate.