German Food Guide
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Fast Relief for Dry Skin - Glysolid Skin Cream

Recipe Rating
2 ratings
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Recipe Category
Pasta and Other Side Dishes

Specialty of
Southern Germany - especially Bavaria (Bayern)

Number of Servings: 4
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Breznknödel   (Pretzel Dumplings)

8 Laugenbrezel or Laugenbrötchen
1 teaspoon Salt
1 1/2 cups Milk
1 small Onion
2 teaspoons chopped Parsley
1 tablespoon Butter
3 Eggs
Pinch of Marjoram
Fresh, ground Pepper
Water for boiling
2 teaspoon Salt for the water

Cut the bread into small cubes. Add to a bowl, add 1 teaspoon salt, and pour milk over the bread. Allow this to soak for 1 hour, stirring occasionally.

In a frying pan, melt butter. Cook parsley and onions in the butter.

In a large cooking pot, add 2 teaspoons salt and water. Bring salt water to a boil.

Add bread and parsley to the bread cubes, along with the marjoram, pepper, and eggs. Gently knead the mixture with your hands.

With wet hands, form one small dumpling as the test dumpling. Drop this dumpling into the boiling water. If it breaks apart in the water, you will need to add some bread crumbs to the dough.

With wet hands, form the remaining dough into ball-shaped dumplings.

Drop dumplings into the boiling water, then reduce heat to a simmer. Allow to cook for 20 minutes. The dumplings are fully cooked when they float to the top of the water. Remove from water and serve immediately.

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