Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread
Dumpling mixture
Dumplings
Leek
To fry the dumplings
How it's done
Bread
Cut the rolls into approx. 2 cm pieces, place in a bowl. Warm the milk in a pan, pour over the bread.
Dumpling mixture
Finely chop the dried meat, add. Finely chop the parsley, set half of it aside. Beat the eggs, add to the bread along with the remainder of the parsley, season. Knead together by hand, cover and leave to rest for approx. 30 mins.
To shape
Place each half of the dumpling mixture on a piece of cling film, shape into a roll approx. 20 cm long, twist tightly. Wrap the rolls in foil.
Dumplings
Cook the rolls in simmering water for approx. 30 mins.
Leek
Cut the leek into 1 cm pieces. Heat the butter in a pan, add the leek, sauté for approx. 5 mins. Pour in the cream, simmer for approx. 5 mins., add the reserved parsley, season.
To cut the dumplings
Remove the rolls with a slotted spoon, drain. Remove the foil. Cut the dumplings into slices approx. 1.5 cm thick.
To fry the dumplings
Heat the clarified butter in a non-stick frying pan. Fry the dumplings in batches for approx. 2 mins. on each side until golden brown. Remove, serve with the leek.
| Shelf life: | Store the cooked dumpling rolls in an airtight container and keep in the fridge for approx. 1 day. |
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