INGREDIENTS

INSTRUCTIONS

Sift the flour into a bowl. In a smaller bowl, lightly beat together
the salt, egg yolks, and milk. Pour the liquid into the flour and  work
the dough until it is smooth and shiny but no longer sticky.  Dust with
flour and let rest, covered with a towel or plastic wrap,  an hour or
longer (it tastes better). Before boiling the dumplings,  mix in the
cubed bread and form dumplings using floured hands (some  people make
them about 3 by 8 inches, others make them rounder and  bigger, like a
large grapefruit. I belong to the grapefruit school.)  Add the
dumpling(s) to briskly boiling water and boil 20 -30 minutes,  making
sure they do not stick to the pan (or to each other). Remove  from
water and slice into one to make sure the dumplings are cooked
through. Serve immediately. To serve the dumplings, slice them thick
(1/2-3/4 inch) with a very sharp knife or a thread. These dumplings
are excellent soppers-up of gravy: make sure to have extra sauce
whenever you serve them.  Serves 6 to 8.  Leftovers can be cubed and
fried with an egg or two for breakfast.  *"coarse flour" is more
coarsely ground than American all-purpose,  and is lower in gluten. The
best approximation I've found is marketed  under the brand name of
Wondra, and seems to be considered mainly a  gravy flour. It can be
hard to find, but the search is worth it; you  can make these dumplings
with all-purpose white flour, but the  texture suffers significantly.
Posted to rec.food.recipes by APTP@P2VAX.LANL.GOV (Andrea Palounek,
LANL, (505)665-2574) on Jan 14, 1994.

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