in Germany

Franconian flour dumplings

updated

Spread the love

Ingredients for 4 servings:

  • 500 g flour
  • 1 pinch of salt
  • 3 eggs
  • 4 rolls
  • 30 g butter
  • 375 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the rolls into cubes and toast them in butter. Mix the flour with salt, eggs, and toasted rolls, add the milk, and knead everything into a dough. Cover and let rest for 1 hour. Use two spoons to scoop out a little dough and place it in hot, lightly salted water. Let the dumplings simmer gently for 20-30 minutes, depending on their size. Caution: The flour dumplings will grow very large in the water, so use a large pot with plenty of water! We love to eat these flour dumplings with Sauerbraten (sauerkraut) or sauerkraut and Franconian sausages.

Facebook Comments

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.

Strawberries in milk

Tomato-Feta-Omelette