Carlsbad dumpling
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Cut 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.
In 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.
Place the prepared mixture onto cling film and tightly wrap it into a candy shape. Then wrap it again in another layer of film.
Chef's 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.