Thuringian Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 4 egg (s)
- salt
- Flour
- butter
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Whisk the milk and eggs together, season with salt and add enough flour to make a dough that is not too firm. Roll out the dough as thinly as you would with pasta on a wooden board, brush with melted butter and sprinkle with the breadcrumbs roasted in butter.
- Then cut into three-finger-wide and two-hand-long strips, roll them up loosely and press the edges firmly together so that the filling cannot flow out.
- Cook in salted water or meat stock for about 1/4 hour.
- To see if they are done, prick a dumpling with a stick; If the dough is still damp, the dumplings have to continue cooking, but if the stick is dry, they are done.
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