for 4 people

Dumpling mixture

250 g	day-old bread, cut into approx. 2 cm pieces
1 ½ dl	milk
2 tbsp	white flour
2	eggs, beaten
¼ tsp	nutmeg
½ tsp	salt
a little	pepper

Dumplings

water, boiling

Mince

1 tbsp	clarified butter
300 g	minced meat (beef and pork)
250 g	leek, cut into thin slices
2 ½ dl	fruit juice
1 dl	single cream
1 tsp	salt
a little	pepper

Napkin dumplings

clarified butter for frying

How it's done

Dumpling mixture

Place the bread and all the ingredients up to and including pepper in a bowl, mix, and knead well by hand. Leave the mixture to rest, covered, for about 30 mins.

To shape

Knead the mixture thoroughly once again, place each half on a piece of cling film, shape into a roll about 15 cm long, then wrap tightly in the film. Wrap the rolls in foil.

Dumplings

Cook the rolls in simmering water for approx. 30 mins.

Mince

Heat the clarified butter in a frying pan. Add the mince, brown for approx. 3 mins. Add the leek, fry for approx. 3 mins. Pour in apple juice and cream, simmer for approx. 10 mins., season.

Napkin dumplings

Remove the dumpling roll with a slotted spoon, drain. Remove the foil. Cut the dumplings into slices approx. 1.5 cm thick. Heat a little clarified butter in a non-stick frying pan. Fry the dumplings in batches for approx. 2 mins. on each side until golden brown. Remove and serve with the minced meat.

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