CookEat Recipe
Vienna Flour Dumplings with Fried Onions
Stiff egg-and-water flour dumplings boiled by the spoonful and finished with onions fried in butter.
Method
Steps
Step 1
Beat eggs, the measured 120 mL water and salt. Stir in flour gradually to a stiff batter that still falls from a spoon; add up to 40 g more flour only if needed.
Step 2
Drop level tablespoon portions into the separate two litres of gently boiling salted water in batches. Once they float, continue cooking until a cut centre is done and reaches 74 °C; drain.
Step 3
Fry sliced onion in butter until golden, season with pepper and pour onion butter over hot dumplings.
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