Spicy tomato sauce with dumplings

Ingredients for 4 servings:

• 500 ml water
• 500 ml tomato(s), pureed
• 1 large pepper
• 1 large onion(s) , or 2 small ones
• 2 garlic cloves
• salt and pepper
• pepper
• 2 bay leaves
• Olive oil, for frying
• 200 g flour
• ½ pack of baking powder
• 1 m.-sized egg(s)
• 130 ml milk or water
• Salt
• Flour , for editing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

First, peel and dice the onions. Meanwhile, place a pan on the stovetop over medium heat. Finely slice the garlic and chili peppers. Add a little olive oil to the pan and the vegetables, stir, and let them cook slowly. While the vegetables are cooking, put the flour and baking powder in a bowl (you can also do this on the countertop; I use a bowl for space reasons). Make a large well with a fork (ideally so that you can see the bottom of the bowl and as much flour as possible is around the edges). Now add the milk (or water), a pinch of salt, and the egg to the well. Stir the vegetables and add the passata. Add the bay leaves, a pinch of salt, and pepper. Stir well, then add the water. Cover the pan and bring to a boil, stirring occasionally. Now, using a fork, whisk the egg with the milk and slowly add the flour from the edges until everything is well combined and you have a tough dough. Turn the dough out onto a floured surface and knead it a little with your hands, forming it into a ball (the dough should no longer stick to your hands; it should just pull away from your palms; add a little flour and water as needed until it reaches the desired consistency). Divide the dough into 8 equal pieces. Shape the pieces into balls or slightly oblong shapes and then add them to the sauce. Once they are all in, put the lid on the pan and continue cooking over medium heat for 20 minutes. After 20 minutes, the dumplings should have doubled in size and be nice and fluffy on the inside.