Summary

Ingredients

For the sauce:

• 500 ml water
• 500 ml tomato (s), passed
• 1 large pepper
• 1 large onion (s), or 2 small ones
• 2 cloves garlic)
• salt and pepper
• pepper
• 2 bay leaves
• Olive oil, for frying

Also: (for the dumplings)

• 200 g flour
• 0.5 ½ pack baking powder
• 1 medium egg (s)
• 130 ml milk, or water
• salt
• Flour, for processing

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Instructions

1. First, peel and dice the onions while putting a pan on the stove top over medium heat. Cut the garlic and hot peppers into thin slices.
2. Pour some olive oil into the pan and add the vegetables, stir and let fry slowly.
3. While the vegetables are frying, put the flour with the baking powder in a bowl (you can just as easily make it on the worktop, I do it in a bowl for reasons of space) form a large hollow with a fork (preferably so that you can cover the bottom the bowl and as much flour is on the edge as possible). Now put the milk (you can also use water), a pinch of salt and the egg in the hollow.
4. Now stir the vegetables and add the tomatoes, add the bay leaves, a little salt and pepper, stir everything well and add the water. Put a lid on the pan and bring the whole thing to a boil (stir every now and then).
5. Now whisk the egg with the milk with a fork and slowly stir in the flour from the edges until everything is nicely mixed together and you have a tough dough. Now tip the dough onto a floured surface and knead a little with your hands and shape it into a ball (the dough should no longer stick to the hands, it should just be able to detach from the palms of the hands, depending on adding a little flour and water until it has the desired consistency).
6. Divide the dough into 8 equal pieces. Shape the pieces into balls or slightly oblong and then add them to the sauce.
7. When everything is in, put the lid on the pan and let it cook on medium heat for another 20 minutes. After the 20 minutes, the dumplings should have doubled in size and be nice and fluffy on the inside.