for 15 pieces

Milk

2 tbsp	butter
1	onion, finely chopped
1 ½ dl	full-cream milk

Dumpling mixture

300 g	lye rolls, cut into cubes
1 tsp	salt
2	eggs, beaten

Pretzel dumplings

salted water, boiling

To fry

oil, for frying

Dip

200 g	crème fraîche
½ tsp	paprika
½ tsp	salt
a little	pepper

How it's done

Milk

Heat the butter in a pan, add the onion, sauté for approx. 3 mins., pour in the milk, heat through.

Dumpling mixture

Place the lye rolls and salt in a bowl, pour in the milk, knead by hand to form a mass, leave to absorb for approx. 10 mins. Add the eggs, mix, shape into 15 balls with wet hands.

Pretzel dumplings

Cook the dumplings in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.

To fry

Heat the oil in a frying pan, fry the dumplings on all sides for approx. 5 mins.

Dip

Season the crème fraîche, serve with the dumplings.

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