Ingredients
- 2 eggs, beaten
- 1 1/2 cup milk
- 1 tsp. butter
- salt
- flour
Preparation
Step 1
Beat the eggs then add milk, butter, salt to taste and enough flour to make a thick dough, which can be thoroughly beaten with a spoon. Beat five or more minutes, until dough is smooth. Let dough stand 30 minutes.
Fry two slices of bread in butter and cut into small cubes. Cool and add to the dough. Make dumplings the size of a small apple, dust your hands with flour and roll each into a round ball.
Place in boiling salted water and boil 10 minutes. The dumplings usually fall to the bottom of the pan and would stick unless they are pried loose with a knife. Cover tightly and do not uncover for 5 minutes.
The dumplings must boil constantly but not too rapidly. Dumplings served with meat should be torn apart with two forks (cutting with knife impairs the lightness), and sprinkled with fried minced onion or fried bread crumbs and melted butter. Dumplings are usually done in 10 minutes.