Summary

Ingredients

• 750 ml milk
• 250 ml whipped cream
• 1 kg flour, handy
• Salt, about 1 teaspoon
• Salt water

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Instructions

1. Bring the milk and cream to the boil with salt. (At that time, my grandmother used the non-skimmed cow`s milk, I use milk and cream in a ratio of 3: 1, there is no need to add any more fat). Stir flour into the boiling liquid and let the mass cool down. Rather form small dumplings and steep in salted water more than let them boil. When the dumplings rise to the surface, strain.
2. It tastes best with the roasting juice, but I also make it as a side dish to goulash or roast beef, for example.
3. Adding eggs to the original Innviertel dumplings is atypical.