John Myers
Ingredients for 4 servings:
- 250 g flour (type 405)
- 1 tsp, heaped baking powder
- 1 pinch of salt
- 3 m.-sized eggs
- 1 tsp oil or margarine
- 1 ½ rolls, stale
- possibly water or milk
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
always succeeds
Mix flour, salt, and baking powder in a bowl. Add eggs and oil and use a dough hook to knead into a dough (the consistency of yeast dough). If the dough is a little too dry, add a little more water or milk. It may be a little sticky. Now cut 1 to 1 1/2 old rolls into small cubes. Remove the dough from the bowl and knead briefly with your hands on a lightly floured surface, then flatten it out to form a flatbread. Place enough roll cubes on top so that hardly any cubes stick out when kneading. They should be enclosed by the dough. Now shape the mixture into a loaf. Bring a large pot with about 4 liters of water to a boil and add salt. Place the dumpling in the pot and simmer uncovered for about an hour while the water is gently bubbling, turning the dumpling occasionally. Then remove the dumpling from the water and cut into finger-thick slices, ideally using an electric knife, and serve.
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