For the potato dumplings, first preheat the oven to 200 °C. In a slightly higher gratin dish or a Reindl butter, which melts during heating in the stove. Once the butter has melted, add the vanilla sugar, sugar and milk and stir gently.
Make a loose dough with the eggs, salt, curd and flour. The dough must be beaten with a wooden spoon until it bubbles. Form dumplings with two tablespoons and put them into the lukewarm (!) milk.
Bake the pot dumplings with the lid off at 200 °C for about 30-50 minutes until nice and golden brown.
Preparation Tip:
The pot dumplings go well with fruit sauces or compote.
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