Dumplings with Rolls, Without Yeast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg flour
- 1 teaspoon Baking powder
- 5 egg (s)
- 1 teaspoon, leveled salt
- 250 ml sparkling mineral water
- 125 ml milk
- 3 rolls, possibly stale
Print Recipe
Pin Recipe Instructions
- Cut the roll into cubes or pluck it into pieces by hand.
- Sift the baking powder and mix it with the flour in a bowl. Make a hole in the middle of the flour mixture, add the eggs, salt, milk and carbonated water and mix well. If the dough is too sticky, just add a little flour.
- Then add the bread rolls and knead well. Now the dough should rest for about 1/2 hour.
- Then shape the dough into approx. 8 balls and cook in a sufficiently large saucepan in salted water. Leave space, because the dumplings will rise. Turn the dumplings after 15 minutes.
- Tear up the dumplings with a fork, then serve with sauerkraut, roast and plenty of gravy.
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