Heidenknöderl

Boil about 700 ml of water with salt and lard. Sift in flour and heath flour and stir like choux pastry until the dough separates from the bowl. Allow mixture to cool slightly. Beat in eggs and egg yolks and form small dumplings with floured hands. Boil salted water in a saucepan, put the dumplings in and let them steep for 15-20 minutes.

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