Here is an easy-to-make dumpling recipe. Since it does without yeast, the preparation time is quite short. The only difficult thing is not to look in the pot.
Cut the bun into cubes. Mix the flour, salt, baking powder and bread roll cubes together. Add the egg and only enough milk (depending on your taste, water can also be used) that creates a nice, not too sticky dough in which the bread cubes do not soften.
Shape the mixture into at least 2 elongated loaves and steam for about 25 minutes (if you shape 4 loaves, these only need about 20 minutes) over gently boiling water. I always put a sheet of kitchen roll or a tea towel in the steamer so that the dumplings don`t stick.
In no case should you look curiously into the pot while the dumplings are being steamed. Then they won`t cook through properly. So take a glass lid or be patient. After cooking, cut the dumplings into approx. 2 cm thick slices and serve.
Saxon sauerbraten or goulash goes best with this, as with all dumplings, served with plenty of sauce.
Also sliced cold, buttered and sprinkled with a little sugar, a pleasure.
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