Z’sammg’legte Dumplings (Z’sammg’legte Noodles)

For the dumplings, roll out the strudel dough on a floured surface.

Fry the bread cubes together with the chopped onions, grams and parsley in a little butter. Season with salt, pepper and nutmeg.

Spread this mixture thinly on the strudel dough, roll it up and divide it into pieces of about 5 x 5 cm. Press the edge of each piece well and simmer in salted water for about 15 minutes.

Serve the finished z’sammglegten dumplings as a side dish.

Preparation Tip:

If you put a linen cloth or a steamer insert over the boiling salted water and steam the dumplings on it, covered, then they will not fall apart so easily. This recipe is also suitable for other fillings (e.g. various porridges, minced meat, bacon, meat scraps). USE: The z'sammg'gelegtten dumplings as a side dish to pork or Schwartlbraten, smoked meat and as a filler for clear soups

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