Strain the flour into a suitable bowl, add salt and gradually the egg yolks mixed in cow’s milk. Beat the dough with a mixing spoon until it is smooth and bubbly. Cut the bread rolls into small cubes, fry them in fat and mix them into the dough after they have cooled down. Leave to rest for a while.
With wet hand arrange two smaller rolls. Put them in tap water and cook for 20 minutes. Remove with a wide slotted spoon and cut into slices with a twine (or the dumpling cutter). Serve the dumplings with stewed meat or alternatively roast meat with sauce.
– Instead of cow’s milk, mineral water can be used, because the carbonic acid contained in it makes the dough fluffy. If soft and fluffy dumplings are preferred, add 1 pinch of baking powder to the dough.
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