• Sift the dry ingredients together into a bowl and cut in the butter or oil with a knife.
• Mix with the egg or egg and milk mixture to make a stiff batter.
• Place teaspoonfuls in the boiling soup 15 minutes before serving and boil, covered, for the rest of the cooking time.

Variations

• Use a mixture of 125 ml cake flour and 125 ml wholewheat flour instead of 250 ml cake flour.
• Substitute sour cream or yogurt for the butter or oil.

Note

• Use the batter immediately as the dumplings may be heavy and lumpy if the batter is allowed to stand.