For the dumpling dough with lard, mix all ingredients in a food processor or in a bowl and quickly mix together to form a dough.
Coat any savory dumpling blanks very thinly with it.
Place in boiling salted water and cook for about 8 to 12 minutes, depending on size.
The dumplings can also be baked in hot fat at about 155°C until floating.
Roll in breadcrumbs or coat in breadcrumbs if desired.
Preparation Tip:
In general, dumpling dough that is boiled in water should be salted a little more heavily, as the boiling water leaches it out more than it does when it is baked in fat.
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