John Myers
Ingredients for 3 servings:
- 300 g flour (type 405)
- 3 eggs
- 1 pinch of salt
- n. B. water, lukewarm
- 3 liters of salt water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
fast, good and tasty
Take a bowl and add the flour, eggs, salt, and lukewarm water if needed. Mix everything well. The mixture should look like pancake batter, but it needs to be quite a bit thicker so that you can scoop out dumplings with a tablespoon. That’s why I haven’t specified the exact amount of water. Bring a pot with 3 liters of water and a little salt to a boil. Add the scooped dumplings to the boiling water. When the first few start to float to the top, they’re done and can be transferred with a slotted spoon to a prepared bowl of hot water. The reason for this is that not all of the dumplings will be done at once, and they would cool too quickly, hence the bowl of hot water. When all the dumplings are done, drain them through a large sieve. These dumplings go very well with sauerbraten, goulash, roast beef, etc. These spoon dumplings are also very tasty without meat. If you like, you can sprinkle brown onions and cheese over the dumplings (a green salad goes well with them). Or top the dumplings with fried bacon (lightly smoked belly bacon) and serve with sauerkraut. If you prefer a sweeter version, you can sprinkle the dumplings with cinnamon and sugar, or serve them with applesauce or pickled plums. My version is and always will be: as a side dish to Sauerbraten. Simply delicious! Note: For every 100 g of flour, you need 1 egg (if you want to make larger portions).
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