I followed the recipe exactly. But it was, you know, Slovakian and therefore imprecise. I ended up using another egg and an entire cup of milk so that the amount of bread the recipe suggests was wet enough to form a cohesive shape.
The mushroom ragout was excellent and the dumpling itself was perfect. I thought it sort of tasted like the napkin smelled but no one else did (they didn’t smell the napkin so that may be why). Or at least they didn’t say anything about it. Next time I’ll use cheese cloth although cheese cloth dumplings doesn’t sound as appetizing I suppose I’ll have to figure out how to pronounce Käsetuchknödel.
