|per 100 g||Total Recipe|
|Gross weight||100 g||1195 g|
|Energy||980 kJ / 235 kcal||11711 kJ / 2801 kcal|
|Sat. fat||1 g||11 g|
|Unsat. fat||1 g||6 g|
|Fibre||2 g||20 g|
|Salt||297 mg||3543 mg|
500 gWhite Flour
355 mlFresh whole milk
280 gRegular White loaf
34 gEgg, yolk
10 gBaking powder
1.2 kgTotal recipe weight
In a large mixing bowl add together salt, flour and baking powder. Mix well using the whisk or a fork. Place the milk and the eggyolks in the other bowl and mix well.
Pour the milk/eggyolk mixture in the main bowl with the flour and other ingredients and mix well using doughhooks. When the dough no longer sticks to the bowl you need to cover the bowl and leave the dough to rest for 1 hour.
Place a large pan or a stockpot with water on a medium heat and add the salt and bring to a slow boil.
Next add the bread cubes to the dough and knead well using your hands. Once well mixed, form 3 to 4 rolls, each about 7 cm in diameter and 20 cm long.
Place the dumplings into the boiling water, making sure they're separated and don't kling together. Switch to a low heat, cover the pan and let the dumplings simmer for 10 - 15 minutes.
Test one dumpling by cutting it with a sharp knive; when the dumplings are ready take them out of the pan and slice them into 2cm thick slices for serving.
Delicious to serve with stews, gulash or gravy dishes as the dumplings absorb the sauces lavishly.