Melt the butter in a small saucepan, take the saucepan off the hob, let the butter cool down a little, stir in the spices, finely chopped herbs and eggs.
Grind the oats finely, stir in the oatmeal.
Put the saucepan back on the hob and heat the porridge, which is initially quite thin, while stirring. The porridge thickens.
Allow to cool completely, leave to rest for about 1/2 hour, the grain still swells and the whole thing becomes firmer.
Shape nut-sized dumplings and let them steep in the broth.
Oat dumplings are also eaten by children under 1 year old and are well tolerated.
Ingredients
Print Recipe
Pin Recipe