| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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