Homemade Dumplings Recipe

How To Make Dumplings from Pretzels

There are many German recipes for dumplings, which in the South are known as "Knödel" and in the North "Klöße". Don't make the mistake of ordering "Klöße" in Bavaria as you will get some funny looks.

Dumplings are a traditional side dish to Schweinsbraten or any roast meat. My children often just eat "knödel" with sauce.

Pretzel Knoedel

250g Pretzels (1 or 2 days old)
250ml milk
2 eggs
freshly ground salt and pepper
freshly ground nutmeg
1/2 onion
1 dessert spoon oil
1 dessert spoon finely chopped parsley

Remove the salt from the Pretzels. Cut into 1cm cubes. Boil the milk in a pan and remove from the heat. Whisk the eggs and add slowly to the milk, whisking continuously. Season with salt pepper and nutmeg to taste. Fold in the cubed Pretzels carefully into the milk mixture being careful not to squash them.

Peel and finely chop the onion. Heat the oil in a pan and fry the onions gently until soft and opaque. Carefully fold in the onion and parsley into the dumpling mass.

Spread out two sheets of aluminium foil next to each other on your work surface. Cover the foil with cling film (plastic wrap). With damp hands place half of the dumpling mass onto the foil and form a roll of about 5cm diameter. Wrap the roll in the cling film first and then the aluminium foil. Press the ends to make the foil secure. Repeat with the other half of the mixture.

Place the dumpling rolls in a pan of simmering water for 30 minutes. Remove the rolls with a slotted spoon, remove from the foil and slice while hot.

Enjoy my Pretzel dumplings served with salad or a meat dish.

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