Mix the salt with the flour, then stir in the yeast, milk and egg and knead well with the food processor (can of course also be done by hand). When the yeast dough is well worked through, knead again well with the bread cubes.
Let the dough rise in a warm place (about 1 hour), I put it in the oven at 35 ° C - because between 30 and 35 ° C is the optimal temperature for yeast, I do this with every yeast dough.
When the dough has risen a little, put on a large saucepan with plenty of water. In the meantime, shape 3 long dumplings (approx. 10-15 cm long, 5 cm thick) out of the dough.
When the water is boiling, salt it and add 2 pieces of the dumplings - no more, because the dumplings still rise quite a bit while cooking, if there are more in the pot, they have no more space after half the cooking time. Reset the temperature, the water should only bubble slightly.
Let the dumplings cook for 25 minutes, turning them in the water a few times in between.
Remove the dumplings from the water. I then pierce them 2-3 times with a meat fork so that the steam can escape (otherwise they can collapse). The dumplings are then cut into approx. 1 cm thick slices and best served with a fine sauce (e.g. Hungarian goulash, tomato sauce (Czech), dill sauce, etc or with a roast).
These dumplings are light and tasty. I often use the leftovers by dicing the dumplings, frying them in a pan with butter and beating a few eggs over them.
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