Put the flour, salt and egg in a bowl and stir until smooth with a dash of milk. If the dough still sticks too much, just add a little more milk, but the dough should still be a bit tougher like spaetzle dough.
Bring the salted water to the boil in a saucepan and then cut off the dumplings by tablespoon. If the dumplings swim up, I let them steep for another 3 or 4 minutes and then they are scraped off.
You can also sear the Knatschklaus in a pan with bacon, then it tastes a bit more hearty. That`s how my grandma and mom always did it, but since nobody is a bacon fan with us, we just leave it out, they can only be tossed in butter, but don`t have to).
We always eat canned fruit of our choice (because of the liquid, otherwise the lumps are quite dry as I said). They are quick to prepare and very popular with children.
I always make 3 times the amount, i.e. 3 eggs per 300 g as stated above. With us, that`s a good mom and 2 (small) children serving.
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