dumplings

Ingredients for 2 servings:

• 1 stale roll
• 1 egg(s)
• 1 cup milk
• n. B. Flour (Type 405)
• 2 pinches of salt
• 2 pinch(s) black pepper from the mill
• 1 pinch of nutmeg
• 1 tsp butter or margarine
• salt water

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

my grandma’s old recipe, good for using up leftovers

Break the roll into large pieces (4-5 cm) and soak in a large bowl with the milk for about 5-10 minutes. The pieces should be lightly coated with the milk. You may need more; there should still be a noticeable amount of milk remaining. Beat the egg with the spices and add them. Mix lightly and let stand for 1-2 minutes. If you add the spices later, they wouldn’t distribute well (in my experience). Then gradually add flour until you have a firm dough that’s difficult to tear off a wooden spoon. Use a wooden spoon so that recognizable pieces of the roll remain and you get a better feel for the dough. Let the dough rise for about 20 minutes. Bring a large pot of water to a boil, add a little salt, and add the butter. Using a tablespoon, scoop out large dumplings from the dough and dip them into the water until they loosen. It’s important to dip the spoon in the water before each scooping, otherwise the dough won’t come off! The dumplings will sink to the bottom. Bring to a rolling boil, then simmer gently for about 20 minutes. Repeatedly push any dumplings that float to the top down with a spoon. Remove with a slotted spoon and arrange in a bowl. We traditionally serve this with a spicy tomato sauce and a generous green salad. However, you can add any sauce you like. Roughly speaking, you can multiply the recipe by using one egg per roll, and the equivalent amount of milk and flour. The specified amount is enough for two people.