Instructions:

Combine the three dry ingredients in a large mixing bowl. Add the boiling water slowly and stir continuously. The dough will turn thick and sticky. Let it cool briefly, then begin scooping tiny balls of dough with a ½ teaspoon and placing the balls on a plate. You’ll know the consistency is right when the little dough balls feel a bit sticky on the exterior, and pliable as you scrape them off the measuring spoon. Place the dough balls on a plate, allowing them to cool and dry further. As the dough dries it will become slightly less sticky and will be easier to manipulate for frying. When all the dough has been rolled, heat a large skillet and add your chosen frying oil. Fry the dough balls in batches, flipping halfway through. Be careful to not crowd the pan, the balls remain sticky until the entire surface has cooked. Remove from oil and transfer to a cooling rack, allowing excess oil to drip off. Serve with crispy chopped bacon, or as a side dish.

Tips: 

• The dough should sizzle on contact when frying. Always drop in a “tester” to confirm sufficient oil heat. If the test dough does not sizzle, then your pan and oil are not hot enough.

• Don’t crowd the pan. The edges of each ball of dough remain sticky until the entire surface is cooked. If you bump two or more dumplings together before their surfaces have coalesced you will have a large clump of dough that won’t cook properly and, that’s right- big sticky mess.

• Old Country style- Cook 6-8 slices of bacon until crispy, save rendered fat for frying, sprinkle chopped crispy bacon on top of finished Stärzelen. Add white gravy or jager sauce.