LYE PRETZEL DUMPLINGS

June 14, 2017

Spending a lovely week in Munich I was treated to a traditional Bavarian ‘Weißwurst’ breakfast. As always it was way too much and we ended up with some Pretzels extra. Best eaten warm they don’t keep too long. Fortunately in Austrian and German cuisine nothing is ever wasted.
There is always a recipes for the left overs. Probably even for the left overs of the left over. Don’t take this the wrong way – nothing about this recipe even remotely tastes like left overs.
These dumplings go great with mushroom sauce, ‘Sauerkraut’, beef or game. And yes – if you end up having left overs you can cut the dumplings into pieces and fry them with eggs the next day or put them in soup.

LYE PRETZEL DUMPLINGS

  • 1 white onion
  • 1 tablespoon butter
  • 350g lye pretzels [or other lye rolls]
  • small bunch parsley
  • 200ml milk
  • 1 egg
  • pepper
  • salt

_ 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]

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