The Fastest Dumplings

From the time you decide to make them to the time you serve them on plates, about a quarter of an hour will pass! No boiling water, nothing like that …

Ingredients:

1.5 cups of cold milk 1.5 cups of coarse flour 1/2 bag of baking powder 1/2 teaspoon salt 1.5 pieces day old roll 2 pcs eggs coarse flour to line the tin butter to grease the mould mould preferably made of jene glass, ceramic – not tin!

Procedure:

1. carefully separate the yolks from the whites of the eggs
2. Cut one and a half yesterday’s rolls into cubes in a bowl, add one and a quarter cups of coarse flour, add 2 egg yolks, about half a teaspoon of salt,half a teaspoon of baking powder (1 teaspoon) and pour in one and a quarter cups of cold milk, mix
3. Take some mould to give the dumplings a shape, I found it best to make a bundt cake (preferably made of Jena glass, ceramic, NOT tin!), brush it with butter and sprinkle with coarse flour
5. Move the dough into it and put it in the microwave to “wave”, well, if you have a 750W oven, so let it run for exactly 8 minutes
6. When the oven turns off, wait about 1-2 minutes for the dough to “calm down” and then use a toothpick to poke the dumpling and just dump it on a plate and cut it with a sharp knife (I find the one with a saw to be ideal).

Recommendation:

If you have eggs from domestic hens the dumpling is beautifully yellow (my case).

Note:

Recipe and photos.