AUSTRIAN "NAPKIN" DUMPLINGS

[JJ Judkins]

* Exported from MasterCook *

AUSTRIAN "NAPKIN" DUMPLINGS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BBQ: Dessert-
Egg- TV Chefs

Amount Measure Ingredient -- Preparation Method
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6 ounces unsalted butter
2 tablespoons minced garlic
1 medium-sized yellow onion -- minced
1 regular-sized loaf white bread -- about 1-1/4 pounds, crust trimmed and discarded
2 tablespoons minced fresh chives
2 tablespoons minced fresh marjoram
1 tablespoon minced fresh parsley
1 large cage-free egg
2 cups milk
Salt
Freshly ground white pepper
Freshly grated nutmeg
Butter-flavored nonstick cooking spray

Preheat the oven to 250 degrees F.
In a saute pan over medium-high heat, melt the butter. Add the garlic and onion and saute, stirring frequently, just until tender and translucent, 3 to 5 minutes, taking care not to let the mixture brown. Remove from the heat and set aside.
With a sharp serrated bread knife, cut the bread into 1/2-inch cubes. Place on a baking sheet and bake in the oven just until dry but not yet browned, about 20 minutes. Transfer the cubes to a large mixing bowl. Spoon the onion mixture evenly over the bread. Add the chives, marjoram, and parsley. Toss to distribute the herbs, onions, and garlic evenly among the bread cubes.

Break the egg into a small bowl and beat it lightly. Stir in the milk. Add the egg and milk to the bread mixture. Season with salt and white pepper to taste, and just a hint of nutmeg.

On a work surface, place 6 lengths of plastic wrap, each about 12 inches long. Lightly spray each length with nonstick cooking spray. Divide the mixture into 6 portions, spooning it across the center of each sheet of plastic wrap, leaving 2 to 3 inches at each end. Roll up each portion inside the plastic wrap to form a large, even sausage shape, twisting the wrap to seal each end. Securely wrap each plastic-enclosed portion in its own generous length of aluminum foil, folding and crimping together the edges to seal securely.

Halfway fill with water a pot large enough to hold all the dumplings. Over high heat, bring the water to a full boil. Season with salt. Carefully slip in the dumplings and reduce the heat to maintain a steady, gentle simmer. Cook for 20 minutes.

Drain the dumplings thoroughly. Very carefully remove the foil from each dumpling. On a work surface, carefully unroll the plastic wrap from each dumpling and, with a knife, cut each dumpling crosswise into 6 pieces. Place the dumpling pieces on each serving plate and serve with your stew or braise.
Serves 6
WOLFGANG PUCK


S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 1548 Calories; 154g Fat (87.9% calories from fat); 19g Protein; 29g Carbohydrate; 1g Dietary Fiber; 439mg Cholesterol; 263mg Sodium. Exchanges: 1 Vegetable; 2 Non-Fat Milk; 30 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0