Flour Dumplings

For the flour dumplings, put light rye flour in a bowl, salt it and pour boiling soup of smoked meat over it. Work through the mass after each ladle pouring and crumble so that small “flour crumbs” remain in the dough.

Then form firm dumplings and boil in salted water or in a soup of smoked meat for 10 minutes.

Preparation Tip:

These flour dumplings are a specialty of the Mühlviertel and are eaten with smoked meat and sauerkraut.

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