Ingredients
- 2 eggs, beaten
- 1/2 cup whole milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 slices white bread or rye, toasted and cubed
Make it step by step
- Mix eggs and milk and set aside. Sift together flour, baking powder, and salt. Place sifted dry ingredients in a large wooden bowl. Make a well in dry ingredients and add milk and egg mixture. Stir. Note: (When mixing dough, use wooden spoon, not mixer. Dumplings will flop if you do.) Add bread cubes. Stir. Dough will be sticky. With floured hands, shape dough into 2 loaves, about 5-1/2 inches long. Cover with a large bowl and let rest for 30 minutes. Option: I add a tsp. of caraway seeds to the mixture when mixing but it's optional.
- Meanwhile, fill a large pot half full with water. Bring to a boil. Reshape dough with hands and drop into water. Boil, covered, for 12 minutes. Carefully turn dumplings and boil 12 minutes more. Using a large spatula, lift dumplings to a platter. Prick a few times to let steam escape. Cut into slices with sewing thread.
- Warning you must let the dumplings boil for 12 minutes each side or run the risk of it flopping. And it will flop.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kim Sanducci, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.