LYE PRETZEL DUMPLINGS
1 white onion
1 tablespoon butter
350 g old lye pretzels
small bunch parsley
200 ml milk
1 egg
generous pinch pepper
generous pinch salt
butter
_ finely chop onion
_ melt butter in a pan and sauté onions until translucent
_ cut old lye pretzels into rather small chunks
[If you can already that you won’t get the chance to eat your pretzels before they get hard - try and cut them immediately. Cutting them when they are completely dry is rather tricky]
_ chop parsley
_ heat milk and combine with the egg
_ put the pretzels into a large bowl and add onion, parsley and the milk mixture
_ season with salt and pepper
_ use your hands to give this a good stir
_ cover with cling foil and leave to rest for 10 to 30 minutes
_ place pretzel mixture onto a moist kitchen towel
_ form into a 20cm long sausage [press rather tight]
_ roll into the kitchen cloth [use the cloth to press into shape]
_ close ends with a yarn [so it looks like a bonbon]
_ bring a huge pot of salt water to a boil
_ place dumpling inside and simmer for about 20 minutes
_ unwrap dumpling and cut into 1cm thick slices
[optional: fry each slice in a litte bit of butter]
BREZEN KNÖDEL
1 weiße Zwiebel
1 Esslöffel Butter
350 g alte Brezen
kleiner Bund Petersilie
200 ml Milch
1 Ei
gute Priese Pfeffer
gute Priese Salz
Butter
