4 c Wondra* (flour)
1 ts Salt
2 Egg yolks
1 1/2 Cloves garlic, cho—
8 Stale slices bread, toasted
-or fried, about 4 cups
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.
Yields
1 Servings