Allgäu Dumplings – How I Make Them

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g veal sausae
  • 3 egg (s)
  • 0.5 ½ small onion (s)
  • salt and pepper
  • Lemon zest, grated
  • 1 cup breadcrumbs
  • Fat, for frying
Allgäu Dumplings – How I Make Them
Allgäu Dumplings – How I Make Them

Instructions

  1. Cut the onion into small cubes and roast in a little fat until translucent to light brown.
  2. Put the sausage meat in a bowl and add the briefly cooled onion. Season with salt, pepper and rub in a little lemon zest. Beat the eggs, add them and stir everything well. Then add the breadcrumbs, stir again and then let the dough rest a little so that the breadcrumbs can swell well.
  3. Then stir the dough again and season to taste. If the dough is too hard, dilute it with a little milk or, if it is too soft, add more breadcrumbs. The dough should have a consistency that you can easily form dumplings with two spoons.
  4. Boil salted water in a large pot and shape the dumplings the size of semolina dumplings with two soup spoons and add to the boiling water. Possibly make a sample dumpling first. Do not let it boil too hard, just very quietly. When the dumplings float on top, wait another 1-2 minutes and they`re done.
  5. Remove the dumplings with a perforated ladle, place in hot meat stock and season with chives.

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