Grandma`s Spoon Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g flour (type 405)
- 3 egg (s)
- 1 pinch (s) salt
- water, lukewarm
- 3 liters salt water
Print Recipe
Pin Recipe Instructions
- Take a bowl and add the flour, eggs, salt and, if necessary, lukewarm water. Mix everything well. The whole thing looks like pancake batter, but it has to be a lot firmer so that you can cut off dumplings with the tablespoon. That is why I have not given an exact amount for the water.
- Bring a saucepan with 3 liters of water and a little salt to the boil - put the cut pebbles in the boiling water. When the first ones swim in the water on top, they are ready and can be placed in a prepared bowl of hot water with the slotted spoon.
- The reason for this is that all the cams cannot be finished at once and so they would cool down too quickly, hence the bowl of hot water. When all the cams are ready, drain them through a large sieve. These dumplings go very well with sauerbraten, goulash, beef roast, etc.
- The spoon dumplings are very tasty even without meat. If you like, you can add brown onions and cheese over the dumplings (green salad goes well with it).
- Or pour leftover bacon (lightly smoked Wammerl / pork belly) over the dumplings and serve with sauerkraut.
- If you prefer a sweet version, you can sprinkle the spoon dumplings with cinnamon and sugar, serve with applesauce or with pickled plums.
- My variant is and remains: as a side dish to sauerbraten. Simply delicious!
- For your information: You count 1 egg per 100 g of flour (if you want to make larger portions).
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