Dumplings from Lye Bread

Two to three days old lye products work best — the dumplings will hold together better.

If the mixture still seems very dry after soaking, add a tablespoon of milk at a time.

If the dough is too sticky, add a little flour; if too firm, work in a splash of milk.

The pot should be large enough so the dumplings can float freely.

A test dumpling helps: if it falls apart while cooking, work in a bit more flour and let the dough rest briefly.

Do not boil vigorously, otherwise the dumplings may break apart.

They go especially well with sauerkraut and smoked pork collar, sliced meat in sauce, goulash or pot roast.