Shape the dumpling dough into small Schoppala (rolls as thick as a thumb, like finger noodles) and let them steep in hot water. Line a baking dish with butter (don`t save!). Put the Schoppala in the baking dish.
Beat eggs, milk and salt well and pour over the Schoppala. Bake at 170 ° C for about 20 minutes or let the eggs set. Important: stir again and again, and if the whole thing is too dry, just add more butter, then it simply tastes better. A portion of sauerkraut tastes best with it.
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