Innviertler flour dumplings like my grandma used to make

Ingredients for 6 servings:

• 750 ml milk
• 250 ml cream (whipping cream)
• 1 kg flour, grippy
• Salt, about 1 tsp
• salt water

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Side dish for “Bratl in der Rein”

Bring the milk and cream to a boil with salt. (My grandmother used skimmed cow’s milk back then; I use a 3:1 ratio of milk to cream, eliminating the need to add any more fat.) Stir the flour into the boiling liquid and let the mixture cool. Form small dumplings and let them simmer in the salted water rather than boil. When the dumplings rise to the surface, strain them. They taste best with the roasting juices, but I also make them as a side dish with things like goulash or roast beef. Adding eggs is unusual in original Innviertel dumplings.