Bohemian bread dumplings

Ingredients for 4 servings:

• 3 bread rolls, cut into cubes
• Butter, for toasting
• ½ kg flour, non-stick
• 1 pinch of baking powder
• Salt
• 2 m.-sized eggs
• 250 ml milk
• Water, a little less than ¼ l (!)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Toast the bread cubes in butter. Sift the flour with the baking powder. Make a soft dumpling dough from the flour and about 1/4 l (less) water, the milk, and the eggs. Add salt and fold in the dry bread cubes. With floured hands, form 2-3 rolls and place them in boiling water (in a large pot or roasting pan). Let them simmer gently for about 1/2 hour, turning halfway through. Do not cover the pot! Drain in a sieve and slice with string, not with a knife – at least that’s what the original recipe says. Tip: If you have no experience with dumpling dough, cook a test dumpling first. It falls apart, bind the dumpling mixture with a little plain flour; if it becomes too hard, loosen it with a little melted butter (fat).