Sift the flour finely and pile it up (preferably in a large bowl or simply on the kitchen table). Make a large indentation in the middle. Add the diced bread roll, the egg, salt and little by little the cup of water. Process everything together into a dough. Then shape a thick sausage out of the dough (best to dust your hands with flour). Bring a large saucepan with plenty of salted water to a boil. Then put it down on a low flame so that the water only boils slightly (electric stove: setting 1 - 1.5). Now put the dumpling sausage in the water and simmer for about 30 minutes more than let it boil. Make sure to keep the lid of the pot closed! After 15 minutes, open the lid briefly and turn the dumpling with a wooden spoon or similar. Immediately close the lid again. After another 15 minutes the dumpling is ready. Take out of the water and cut into slices about 3 cm thick. Goulash and apple red cabbage taste particularly good with this. Tips: The dumplings can also be frozen (if something is left over). To warm up the next day, simply put sliced dumplings in a sieve, put the saucepan lid on and just heat it over boiling water.
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