Franconian Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 3 egg (s)
- salt
- 180 ml milk
- 20 g butter
- 2 rolls, stale
Print Recipe
Pin Recipe Instructions
- Cut the rolls into approx. 1 cm cubes. Heat the butter in a coated pan and fry the bread cubes in it. Take aside and chill.
- Make a smooth dough using the flour, a little salt and eggs. To do this, gradually add milk and beat the dough with the wooden spoon until it bubbles. The dough should be difficult to pull off the wooden spoon. Depending on the size of the eggs, you may not need all of the milk. Fold the cooled bread cubes into the flour dough so that they are well mixed in. Let stand for about 30 minutes.
- Bring water to the boil in a large saucepan and season with salt. With the help of two tablespoons, put the cams in the boiling water. The best way to do this is to hold the dough in the water while still on the spoon and scrape it off with the second spoon. With the lid half closed, let it simmer over a low heat for about 25 minutes, carefully dipping it under water from time to time.
- Lift out with a slotted spoon and serve with sausages or smoked pork with sauerkraut, roast with sauce Also tastes very good the next day fried in butter!
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