for 4 people

Bread

6	lye rolls, day-old (approx. 480 g)
3 dl	milk

Dumpling mixture

90 g	dried meat (jerky)
3	eggs
1 bunch	flat-leaf parsley
½ tsp	salt
a little	pepper

Dumplings

water, boiling

Leek

500 g	leek
1 tbsp	butter
2 ½ dl	full cream
¼ tsp	nutmeg
¼	salt
a little	pepper

To fry the dumplings

clarified butter for frying

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.

Show complete recipe