I am actually amazed at how well these pretzel dumplings turned out using pretzel rods and mainly staple ingredients that you either already have at your home or that you can find for a great price at all supermarkets!
If you're not familiar with the German dumpling tradition... dumplings to Germans (whether they're potato, bread, bacon or whatever kind of dumpling) are THE item on your plate to soak up all the yummy sauces from roasts, rouladen, or in this case: an extremely LECKER, yet easy to make pork and beer goulash.
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Brezelknödel (Pretzel Dumplings)
- 12 large pretzel rods
- 200 ml milk hot
- 1 egg
- 1 yellow onion small diced
- 15 g butter
- 2 teaspoon dried parsley
- 2 teaspoon italian herbs
- 65 g all-purpose flour can vary, may need a little less or more
- Break the pretzel rods into small pieces. Combine in a bowl with the hot milk and allow to steep for at least 15 minutes.
- Cook the minced onion in some butter until translucent in color and add to the pretzel-milk mixture with the parsley and italian herbs. Season with some salt, pepper and add in the egg.
- Allow to sit for another 5 minutes. Bring a large pot of water to a soft simmer. Using wet hands, shape dumplings.