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Franconian dumplings

updated

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Ingredients for 4 servings:

  • 200 g spelt flour type 630
  • 1 egg(s)
  • 125 ml milk
  • ½ tsp salt
  • 1 tbsp parsley, freshly chopped
  • 50 g croutons (white bread cubes)
  • ½ tsp fat

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A must with sauerkraut in Franconia

Make a tough dough from flour, salt, egg, milk, and parsley. It should bubble when beaten. Lightly toast the white bread cubes in oil and then add them to the dough. Let them rest for about 15 minutes. Scoop out dumplings with a tablespoon and let them stand in boiling salted water for about 15 minutes. Remove, drain, and serve. They also taste delicious fried and with brown butter. A green salad is usually enough.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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