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
Yields
4 Servings