Mix all ingredients to a smooth medium-stiff dough and let it swell for about 30 – 60 minutes.
Put the dough with a dumpling strainer or coffee spoon into boiling salted water and cook until they float to the top.
Strain the dumplings and use as desired.
Related Recipes:
Pork Tenderloin with Coffee CrustFor the pork tenderloin with coffee crust, preheat the oven to 180 degrees (160 degrees for convection oven)...
NockerlaufFor the dumpling run, preheat the oven to 180 °C top and bottom heat. Prepare a viscous dough from the...
Spinach Dumplings with Serrano and Parmesan CheeseCut the bread into fine cubes. Knead with the eggs and the liquid butter to a quantity. Rinse the spinach...
Plum DumplingsBoil the floury potatoes in their skins until soft and drain. For the potato dough, be sure to use potatoes of...
Styrian Pagan Mushroom with Cream SoupBoil the water with the caraway seeds, a little salt and freshly grated nutmeg for about 10 minutes on low...
Franconian Liver DumplingsSoak the bread roll in water. Finely dice or crush the onion. crush it. Squeeze the soaked bread and knead it...
La Colomba (Italian Easter Bread)For the colomba, put the ingredients of the 1st part (starter) with water and sugar in a bowl, add dry ferment...
Kaiserschmarrn with Fresh FruitForm the raisins in a mug, blanch (scald) with boiling hot water, infuse a few min, then pour off. Pour the...
Coffee CharlotteFilter coffee with the water. Sugar in a frying pan until golden. Extinguish with hot coffee. Remove the pan...
Bacon Dumpling Cake with Creamed Savoy Cabbage and Fried MushroomsFor the bacon dumpling mixture, briefly boil the whipping cream with the rosemary sprigs and thyme stems...