Innviertler Egg Lard Dumpling /Eberschwanger Oaschmoizknödel




Rating: 3.51 / 5.00 (41 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:







Instructions:

For the Innviertler egg dumplings knead 250 g flour and a little salt with hot water to a dough. Use the water sparingly.

Let the dough cool down. Mix the two eggs with a fork and heat in a pan. Cool whole on a plate.

When the eggs are cold, cut into small rectangles. Separate a portion of the cooled dough and thinly press apart for the shell.

Take a small portion of egg for the dumpling filling. Squeeze walnut-sized, coat thinly with the cold dough and form a dumpling.

Cook the dumplings in boiling water for 15 minutes. The dumplings are ready when they float to the surface of the water.

The indicated quantity is enough for one serving. Serve with green salad and season the Innviertler egg dumplings with salt and pepper if desired.

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