Dumplings with bread rolls, without yeast

Ingredients for 4 servings:

• 1 kg flour
• 1 tsp baking powder
• 5 eggs
• 1 tsp, leveled salt
• 250 ml carbonated mineral water
• 125 ml milk
• 3 rolls, possibly stale

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Recipe from the Sudetenland

Cut the roll into cubes or tear into pieces by hand. Sift the baking powder and mix it with the flour in a bowl. Make a well in the center of the flour mixture, add the eggs, salt, milk, and sparkling water, and mix well. If the dough is too sticky, just add a little more flour. Then add the roll pieces and knead well. Let the dough rest for about 1/2 hour. Then shape the dough into about 8 balls and boil them in salted water in a sufficiently large pot. Leave some space, as the dumplings will expand. Turn the dumplings over after 15 minutes. Tear the dumplings apart with a fork and serve with something like sauerkraut, roast meat, and plenty of gravy.