Make a homogeneous dough from the ingredients that falls from the spoon and tears. So even more solid like spaetzle or pancakes. My mom always said to me: boy, you have to notice that when the dough is good.

Bring lightly salted water to a boil. Cut off the dumplings with a spoon and let them slide into the water. Let it infuse until it floats at the top. Then remove with the slotted spoon and keep warm in a bowl

Fry the breadcrumbs in butter until light brown, pour the breadcrumbs over the dumplings. Serve with applesauce or preserved fruit.

At my mom's, the dumplings were allowed to get cold, then they were fried in a pan with butter shell, a few "clattered" (whisked) poured over them, briefly whipped, and then a fresh green salad was served.

For my part, I have always chosen this variant: I also seared the dumplings, and I made a sour two-sauce sauce with it. PS: Steam the finely chopped onions until translucent, deglaze with a little cream, season with salt, pepper and a dash of vinegar, done.

That was always on the menu at Kahlgrund, simple, inexpensive, and above all it tasted good.