Mix the flour and salt in a baking bowl. Mix the fat in small flakes in between. Stir with a mixer, gradually add the bubbling boiling water. Stir until a homogeneous quantity is formed, Finally, fold in the egg.
From this dough, using a tablespoon (repeatedly dipped in boiling water), cut out dumplings towards the edge of the bowl and place them in the bubbling boiling salted water. They are cooked when they float to the surface.
If the first test dumpling is too soft, you can stir in a little more flour.
These dumplings – a somewhat simpler alternative to “Schwemmklösschen” – are well suited as a filling ingredient, e.g. in Hamburger eel soup, sour soup, pea soup or clear meat and vegetable soup.
Hildegard Grzemba, Hamburg
of Hamburgische Electricitätswerke Ag