Family · German

Pretzel Dumplings

Name: Pretzel Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: German
Ingredients: 250 g day-old lye bread rolls (Laugenstangen); 250 ml milk; 2 eggs; salt; pepper; nutmeg; 0.5 onion; 1 tbsp clarified butter; 1 tbsp parsley leaves

From the kitchen ofKarla Wagner

The story

From Karla's family cookbook (2014). Pretzel dumplings made from day-old lye rolls are a beloved Bavarian speciality that appears time and again in the family kitchen.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Difficulty: medium

Method

Remove the salt crust from the lye rolls. Cut the rolls into ½ to 1 cm cubes.
Bring the milk to the boil and remove from heat. Whisk the eggs and gradually mix into the milk. Season the egg-milk mixture with salt
Sauté the onion and parsley in clarified butter and mix into the dumpling mass.
Lay two sheets of foil side by side and cover each with cling film. Divide the mixture in half
Wrap each roll first in cling film then in foil
Simmer the rolls in a large pot of gently simmering water for about 30 minutes. Lift out with a slotted spoon

Side dish Dumplings Bread