Napkin Dumplings

Remove the crusts from the bread (or toast), cut into small cubes (should yield 250 g bread cubes).

Melt butter, mix with eggs, milk, salt and a pinch of nutmeg, pour over the bread cubes, mix well, let stand.

In the meantime, wet a napkin or kitchen towel, brush with butter (or a little oil).

On the napkin, form the dumpling mixture into a roll (about 7 cm in diameter) and roll it up.

Tie well with spaghetti at the ends and cook in boiling salted water for 30-40 minutes.

Lift out of the water, untie the spagat, roll the dumpling out of the napkin.

Cut dumplings into 1-1.5 cm thick slices and serve as a side dish with various sauces.

Preparation Tip:

Add some freshly chopped parsley to the dumpling dough. This provides a fresh touch.

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