Buttermilk Napkin Dumplings 2

Thinly chop the upper golden brown crust from the white bread, cut the bread into 1 cm cubes. Peel and finely dice the shallots and sauté them in butter. Remove the frying pan from the stove, pour the buttermilk into the frying pan and pour the amount on the spot over the bread cubes. Separate the eggs and add the yolks to the buttermilk and bread mixture. Mix everything well with a wooden spoon and season with salt, pepper and nutmeg. Let the bread mixture soak for at least 2 hours. Whip egg whites until stiff and gently stir in. Spread the dumpling mixture evenly over a length of 30 cm on the edge of the= long side of a kitchen towel. Roll up the mixture tightly and tie the ends tightly with string. Brush the kitchen towel all around with oil. Place the napkin dumpling in a long roaster or saucepan in lightly bubbling salted water so that it is covered and let it steep for 55 minutes. The water should not make bubbling! Roll the dumpling out of the dish and cut it into 1 cm thick slices.

Form 15 cm long napkin dumplings. The cooking time remains the same.

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