9 oz Old buns
1/2 c Milk,hot
3 1/2 oz Butter,soft
1 bn Parsley,chopped finely
3 Eggs
Salt
Pepper to taste
1 pn Nutmeg
1.Cut the buns into little cubes; take 1/4 of them and
put into a bowl and pour the hot milk over them.
2.Heat 2 tablespoons butter in skillet and fry the 3/4
cubes in it until golden brown. 3.Let cool a little
than add the finely chopped parsley. 4.Mix the
leftover, soft butter and the roasted cubes and the
soaked cubes,all together.Mix well. 4.Season with
salt,pepper and nutmeg; let stand for 1/2 hour. 5.Form
the dough into a oblong shape and wrap into a linen
napkin which is greased in butter. Do not wrap
tightly, the dough needs room to expand. 6.Put the
napkin-roll into a steamer or sieve and put into
boiling water, the napkin should be fully covered by
water. 7.Steam in the open pot for 35 minutes on low
heat; water should steam but not boiling too hard.
8.Test with a toothpick, if it feels warm all over,
after pulling it out the dumpling is done. 9.Unwrap
the dumpling, carefully and slice into 2 cm thick
slices and arrange on preheated platter. Translated by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120
From
Yields
4 Servings