Flour dumplings - versatile, tasty and inexpensive
Time
Preparation time: 30 min.
Cooking or baking time: 15 min.
Total preparation time: 45 min.
Today I would like to introduce you to a recipe, which is very tasty, very simple, very versatile and also very cheap:
Flour dumplings - versatile, delicious and inexpensive! (Alone for all these qualities it would have earned an Oscar.)
When I was allowed to have lunch with my grandmother and she asked me which dish I wanted, I never had to think twice. Since I always watched the preparation and learned how to make it, it's one of my "free-snout quantities" - recipes, I hope you can start with the description anyway.
ingredients
(For 4 persons approximately)
- 1-2 eggs, about 3/4 L of milk, flour ... because I think the amount is difficult, but you should still be able to do it due to the explanation of the consistency.
- Fresh grated nutmeg, if necessary also from the tin, salt, possibly some baking soda.
preparation
- The eggs are whisked with milk, about 1 teaspoon salt and some grated nutmeg in a large bowl. I just take a whisk, not an electrical device.
- Then add flour while stirring constantly until the dough falls from the whisk only very slowly. If you prefer the dumplings a bit fluffier, take some baking powder to the flour. I myself add about 1/4 - just under 1/2 TL.
- Then the dough may rest a bit, but it does not have to be long. Immediately after making the dough, I put the water on and when it boils, the dough is ready for further processing.
- To do this I take a sufficiently large pot and add salt to the water, as if cooking with pasta. (The dough has something similar to it.)
- When the water boils, I take a tablespoon to help me, which I once dipped in the boiling water, so that the dough then dissolves better from the spoon. Then I take the first portion of dough with the spoon (about 2/3 of the spoon full) and hold the spoon in the boiling water until the dough dissolves by itself. So I continue until the dough is used up or until the pot is full. (In that case I'll make another 2nd charge.)
- Only now I regulate the heat down so that it simmert only slightly. When the dumplings have risen from the water, I let them drizzle in the water for another 5 minutes. When they are done, I take them out of the water with a slotted spoon, which I drain briefly.
Now we come to versatility
- At home we got these dumplings either with exuberant brown butter or with exuberant fat bacon plus the gruel over it. (This can be done in the last 5 minutes of drawing, so that everything is finished at the same time.)
- In addition, my grandma handed over canned plums or apple compote, of course, everything homemade, but if necessary, of course, also bought.
- I know from a friend that at home there were the flour dumplings with breadcrumbs baked in butter, another friend knew them together with crème fraîche.
- My husband likes, for example no fruit, he gets served a colorful vegetable pan and my other grandma used the flour dumplings only as an accompaniment to the goulash.
- And if dumplings were left over, my father and today my son was particularly happy, as they could roast the chopped dumplings in the pan again in the evening, which means a second feast for them (e).
- You see, the imagination knows no bounds. Just try it out and let me know how you liked it!
