Dumplings with eggs

Ingredients for 2 servings:

• 200 g flour
• 80 ml milk
• ½ tsp salt
• 3 eggs
• 1 tbsp sunflower oil
• n. B. Pfeffer

Instructions

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

simply

To make the dumplings, put the flour, milk, and salt in a bowl and mix with a tablespoon until a tough dough forms. Add a little more milk or more if necessary. Meanwhile, bring a small pot of water to a boil on the stove. When the water is boiling, dip a spoon into the hot water. Using the spoon, form dumplings about the size of ping-pong balls and place them in the bain-marie. Once all the dumplings are in the water, wait about 5 minutes until they all float to the top. Place the dumplings in a sieve to drain. Place a (cast iron) frying pan on the stove and heat the oil over high heat. Very carefully add the dumplings to the hot pan and fry on all sides. When the dumplings are golden yellow-brown, crack in the eggs. Fry the eggs until cooked through and season with salt and pepper. Serve with cucumbers and sour cream as a salad. This is my grandmother’s recipe. At that time she lived in the Linsenviertel district of our Franconian village, where the food was very simple for generations.