This is very similar to our Sunday family dinner, that included aunts, uncles, cousins, etc. We gathered at my grandparents home and everyone brought a portion of the meal (several families providing the beef). I am assuming that they used beef because my grandparents had a diary farm? My grandmother did not use an egg, but I think I will try it next time I make them. She taught me how to make these and started with some (a coffee mug as a measure) of the beef broth (and I add garlic my stock), in a large bowl. She then sprinkled flour over the broth, saying "you need to let the flour breathe." We continued adding flour while stirring after each addition. Once it starts making into a ball (Kneading towards the end),roll it out very thin and cut into 3" by 3" pieces. The broth will need water added and bring to a boil. Drop the sliders into the broth, cover the pan and simmer for 20 minutes. She always said not to remove the cover or the sliders would be doughy, not sure if this make a difference. Now that the weather is turning cold again, I am craving them and will have them for Sunday dinner with my granddaughter!
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This is very similar to our Sunday family dinner, that included aunts, uncles, cousins, etc. ...