Carinthian dumplings

Ingredients for 4 servings:

• 250 g flour, approx.
• 250 ml milk
• 1 egg(s)
• Salt
• 200 g smoked Kasseler (soft-cooked smoked meat)
• ½ small onion(s)
• 1 ½ liters of soup (from stock cubes, clear soup)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

To make the dumpling dough, whisk together the milk and egg, stir in the flour, and add 1/2 tsp of salt. The dough should be soft enough to just about stir with a whisk. Bring the soup to a boil (in a saucepan, 21 cm in diameter). Finely dice the onion and smoked meat and stir them into the dumpling dough with a fork. Using a tablespoon, first dip each one into the simmering soup, scoop out small mounds of dough and drop them into the soup. Reduce the heat and carefully loosen the dumplings from the bottom. The dumplings need to simmer in the soup for about 15 minutes. Serve the dumplings with soup and coleslaw, so you can alternate between soup and coleslaw.