Buy all ingredients right below the recipe
INGREDIENTS
- 20 stale rohlíky
- 500 ml milk
- 100 g butter
- 5 eggs
- 4 tablespoons chopped flat-leaf parsley
- ¼ teaspoon grated nutmeg
- pepper
- 1 teaspoon salt
YOU WILL ALSO NEED
- cling film
INSTRUCTIONS
- 1Cut the rohlíky into 1 cm cubes. Separate the eggs into whites and yolks. Whisk the egg whites into stiff peaks. Lightly whisk the yolks with milk. Melt the butter in a saucepan.
- 2In a bowl, mix the rohlíky, milk with yolks, melted butter, and parsley. Add salt, nutmeg, and two pinches of freshly ground pepper. Stir. Gradually and carefully fold in the egg white peaks.
- 3Place the prepared mixture onto cling film and tightly wrap it into a candy shape. Then wrap it again in another layer of film.
- 4Place into boiling water and cook for 25 minutes. Unwrap the cooked dumpling from the film and let it rest for 3 minutes. Then slice into 1.5 cm thick pieces.
Tip
Before you start slicing the rohlíky, remove any poppy seeds.
Fold in the egg white peaks in parts and carefully, so the whites don't deflate.
Wrap the dough in another piece of cling film to ensure it doesn't leak during cooking.
You can freeze the finished dumpling.
You can easily reheat the finished dumpling in a steamer basket in a pot with a little boiling water, covered.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef