Franconian dumplings

Ingredients for 3 servings:

• 300 g flour
• 3 m.-large rolls, stale
• ½ bag(s) of baking powder
• 1 egg(s)
• 100 ml water
• 150 ml milk
• 1 tsp, heaped salt
• 1 tsp nutmeg
• 1 tsp pepper
• 150 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Old family recipe

Cut the rolls into small pieces and fry them in butter in a pan until golden brown. You’ll need a lot of butter for this—about 50g for one roll. Mix the flour, baking powder, eggs, spices, water, and milk until bubbles form. Add the rolls to the mixture and mix well. It should form a sticky mass. Bring a large pot of water to a boil, add salt, and add the dumplings, scooped out with a tablespoon, to the water. Simmer over low heat for 10-15 minutes. If you prefer them softer, you can simply turn off the heat and let the dumplings simmer in the hot water. The dumplings are a great side dish to roasts or as a main course with chanterelle sauce.