Small rismels dumplings for soup

Ingredients for Small rismels dumplings for soup

Instructions for Small rismels dumplings for soup

To prepare the Small rismels dumplings for soup recipe, please follow these instructions:

Boil a solid porridge, more rigid than the usual rismels ½ liters of whole milk and porridge, 1 ½ dl. rice flour. The porridge cools. 2 eggs, 75 g. crushed biscuits (in our days. breadcrumbs), 1 tbsp. potato flour and 1 tbsp. tempered butter and 3/4 tsp. Salt stir in Potato flour makes the squirts slippery., but can if necessary. is omitted. In true old days used also a little Dough is stirred in cardamom. well and used immediately. A pot of boiling salted water should be prepared. Set of buns with a spoon or rolled between the hands in a size that a large hazelnut. Dough balls put into the boiling water and boil over low heat for 8-10 minutes.