Pretzel Dumplings
Dumplings from leftover Pretzels
Servings: 4 portions
Equipment
- large pot
- fabric napkin, not dyed
Ingredients
- 500 g Pretzel any kind or shape
- 2 ct eggs
- 500 ml milk warm
- 1 medium onion
- 1 pinch salt
- 1 pinch pepper
- 1 tsp butter to fry
Instructions
- Remove the salt from the pretzels and cut them into small pieces.
- Put the pretzel pieces into a large bowl and add the milk but be careful: Don't add all at once, you might need less, depending on how dry the pretzels are.
- Mix the milk and pretzels and let soak for a while.
- Meanwhile, cut the onions into small cubes and fry them in some butter.
- Check if the pretzels have soaked well, maybe add some more milk if needed. It should have a mushy but not liquid consistency, that still can be shaped.
- In a small bowl, scramble the eggs and add the eggs and fried onions to the pretzel bowl.
- Mix all well, add salt and pepper as needed (taste some of the mass to season right).
- In a large pot, bring lightly salted water to a boil and reduce the heat so it only simmers lightly.
- For napkin dumplings: Place a thick string of the mass onto the upper third of a fabric napkin. Roll the napkin around the mass, creating a tight kind of sausage. Close the ends with kitchen twine.For sphere shaped dumplings:Create several spheres, press them tight!
- Place the dumplings into the water so they are mostly covered, and let simmer for 20 minutes.
- Remove the dumplings from the water and remove the napkin and cut into slices (napkin dumplings only) and serve.