Pasta dishes are just always delicious!
1. heat the cow’s milk to lukewarm. mix 0, 1 l of it with 10 g flour, crumbled sugar and yeast and let it rise.
Pour the rest of the flour with the eggs, the rest of the cow’s milk and the salt into a baking bowl.
Add the risen yeast mixture and knead everything together to form a dough. 4.
Knead the dough until it forms bubbles. Then cover with a dishcloth and leave in a warm place for 20-30 minutes.
5. knead the toasted white bread cubes into the risen dough and roll everything together vigorously.
7. place the dough rolls on a piece of aluminum foil, roll them up and close the foil ends properly.
8. put them into salted water and let them cook for 15-20 minutes. (They will rise a little bit during cooking, so do not adjust them to the size of the pot). Take them out, let them drain and wrap them in the foil (alternatively, there may be problems with any seals). Cut the dumpling rolls into slices.
10. eating.
On the one hand, you should put them on the table on the spot (which is a logistical problem with 8-1000 cleute), on the other hand, a meal with these dumplings (mostly roast and possibly red cabbage or other) is not the easiest anyway. Unwaved they also raise more sauce.
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