Big Dumplings

Summary

Prep Time	45 mins
Cook Time	2 hrs
Total Time	2 hrs 45 mins
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

1 ½ kg beef, e.g., from the shoulder
2 leeks
2 bones, (beef bones)
some vegetable stock, instant
g 1,500 douh, for potato dumplins, or the equivalent amount dumplin powder
water

Instructions

This is a recipe from my grandma and is more intended for cold and uncomfortable weather. It tastes very good, is really easy to cook and therefore leaves some room for experimentation.
Cover the beef in a larger saucepan with water and cook with the bones for a good 90 minutes, then remove from the saucepan and let cool down a little. The water in the pot then becomes the base for the soup. While the meat is cooking, wash the leek and cut into rings. When the meat has cooled down, cut into small cubes (edge length 1 cm).
Shape the dumpling into about 12 large dumplings and press some of the diced beef into the middle. At the end there should be about a third left for the soup. The size of the dumplings is variable. But since the recipe is called big dumplings, I use the dough to make dumplings with a diameter of approx. 10 cm. Let it steep in a saucepan with water for approx. 20-25 minutes (depends on the dough used and the size of the dumplings).
Add the leek and the remaining beef cubes to the beef cooking water and season the soup with broth to taste. If there is not enough soup for you, you can of course add water. Then let the soup simmer a little next to the dumplings. Please do not add the dumplings to the soup to cook, otherwise the soup will be very cloudy and will no longer look nice.
When the dumplings are ready, just put soup on the plate, add a dumpling and meal.
You can certainly still experiment with this recipe, but as a child I was always so enthusiastic about this dish that I always cook it like my grandma. If you use more beef, you will have more in the soup afterwards.
Tips:
The beef doesn`t necessarily have to be off the shoulder. However, I don`t like the cheaper soup meat because I always have to cut too much away.
I don`t make the dough for the potato dumplings myself. I either take a half & half pack and a raw pack with an egg and a little less water or ready-made wet dough. However, please do not put the dumplings in the cooking bag, but rather the dough in one piece.

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