Fried Mince Napkin Dumpling

Cut the ribs into narrow slices and soak in the milk. Remove the peel from the carrot and soften in salted water. Mix the minced meat with the soaked white bread. Stir in the egg and season well with salt and freshly ground pepper.

Butter a fine cloth napkin, then spread the dumpling mixture on it. Place the carrot on top and roll so that the carrot is in the center. Tie the ends well and place the napkin dumpling in boiling salted water and cook gently for half an hour.

For the onion melt, sauté the onions with bacon in butter until translucent, adding the parsley at the last moment.

Rinse and drain the Vogerlalat well. Mix a salad dressing with pepper, olive oil, vinegar and salt and dress the lettuce with it.

Take the cooked dumpling out of the dish and cut it into slices. Fry the slices briefly in a frying pan with butter. Arrange the dumpling slices and pour on the onion melt. Serve with the Vogerlsalat.

Our tip: Use bacon with a fine, smoky note!

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