For the Deggendorf dumplings, whisk two eggs with milk and clear soup to a sauce and dip the rolls in it, squeeze and set aside.
Mix flour, baking powder and salt. Knead the flour mixture alternately with a little water and the remaining three eggs to form a smooth dough.
Gradually add the black bread cubes and mix and knead the whole. Then divide the dough into five equal parts and form a flat dough sheet from each. Wrap the dough around the squeezed rolls, close well and press firmly.
Steep the Deggendorf dumplings in boiling water for about 25 minutes.
Preparation Tip:
You can eat the Deggendorf dumplings in a hearty meat soup or with creamed vegetables, for example.