Oatmeal dumplings in milk
4 servings
60 minutes
Dumplings made from tolkno in milk are a delicate and cozy dish with deep roots in traditional cuisine. Despite their Italian origin, similar recipes can be found in various cultures that value simplicity and rich flavor. Tolkno, processed flour, gives the dumplings softness and lightness, while cooking in milk makes them especially nutritious and aromatic. The taste is delicate, creamy with light nutty notes of tolkno. These dumplings are perfect for breakfast or a light dinner, especially on cool days when you crave something warming. They can be complemented with a pinch of sugar or a small piece of butter to enhance the creamy character of the dish. The simplicity of preparation makes this recipe accessible to everyone, while the combination of milk and tolkno creates a sense of homey comfort and care.
1
Put the flour in a pot, pour in 2 cups of cold water, and mix to avoid lumps. Beat raw eggs into the resulting dough, add salt, and mix again.
- Oatmeal: 2 glasss
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
2
Make dumplings from the dough, drop them into hot milk, and boil for 8-10 minutes. Serve the dumplings on the table in the milk they were cooked in.
- Oatmeal: 2 glasss
- Milk: 4 glasss