Wednesday, 11 January 2017

Pretzel Breadstick Pumpkin Dumplings

These are some veal cheeks braised for a couple of hours and the served with these dumplings. They are so good and soak up all the lovely sauce.

250 g stale thick and doughy Pretzel Breadsticks
250 ml milk
2 eggs
150 g pumpkin cooked
salt pepper
1/2 onion diced
1 pinch nutmeg
1 tbsp oil

Use day old breadsticks and chop them into cubes.
Warm up milk with the pumpkin puree, do not cook, add the eggs and season with salt, pepper and nutmeg. Pour it over the cubes.
Heat oil in a small pan and saute the onion until soft, add to the mix and stir well.
Let it sit for 30 minutes.

Use 2 layers aluminium foil with each one layer of clingfilm on top. Make 2 sausages 5 cm diameter, place on the clingfilm and close very good- close with the aluminim foil around to make water proof.
Cook for 30 -35 min in water just short before boiling. Cool down completely.

Cut into 1 inch discs and bake in a pan with butter 3 min on each side. 

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