Eggs, semolina, flour, salt and a good 1/8l. Place water in a suitable bowl. Beat vigorously. The dough should be viscous and separate from the sides of the bowl. Allow to swell for 20 min. Bring salted water to boil in a saucepan. Scrape the dough through a sieve into the water. Pull. When the dumplings float to the surface, they are done. Remove with a slotted spoon, cool and drain.
Heat butter in a frying pan, toss the Knöpfli in it for 3 minutes. Bring to the table in a heated baking dish.
min without swelling time Preparation: 15 min
Where to serve:
Menu 5/312
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