Baked (fried) Violin Dumplings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 2 egg yolks
- 100 g breadcrumbs or breadcrumbs, (Mutschel flour)
- 1 pinch (s) salt
- some nutmeg
- 50 g fat, (Biskin veetable fat)
Print Recipe
Pin Recipe Instructions
- Heat the biscuit in a small saucepan while preparing the dough, as the dumplings must be fried as soon as they are finished.
- Whisk eggs and yolks together. Add mutschelmehl, salt and nutmeg and stir. Shape small dumplings with a teaspoon and fry them in hot fat until they are medium brown. Dip the teaspoon in cold water over and over again.
- Tastes especially good in tomato soup.
- Violin dumplings, but only boiled in broth, are part of every Swabian wedding soup. In some Swabian wedding soups these are replaced by the baked violin dumplings.
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