Jutta`s Marrow Dumplings Without Marrow
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small rolls, soaked, well expressed
- Water for soaking
- 1 egg (s), clumped or 2 tablespoon potato starch
- 80 g butter or vean veetable mararine, soft
- 8 tablespoon breadcrumbs
- 2 teaspoons baking soda
- 1 teaspoon broth, granulated, possibly more
- 1 pinch (s) nutmeg
- 0.5 ½ bunch parsley, smooth, finely chopped or chives
- 3 tablespoon flour
- 1 tablespoon oil, neutral, good
- salt
Print Recipe
Pin Recipe Instructions
- Simply mix all the ingredients well and season to taste. Before rolling the dumplings, season the mixture well with salt, it must taste quite spicy because part of the taste is lost during cooking.
- You can be quite generous with nutmeg and parsley. If the consistency is not firm enough, you can simply mix in some bread flour. Let rest for 10 minutes.
- Then form small dumplings. First just one and boil it to see if it disintegrates - unfortunately that sometimes happens when the consistency is too soft. Then mix in some more baking flour and try again. Sounds bad, but it makes sense and is not that wild - better than having a pot of water with a hideous mass on top afterwards.
- Rub the dumplings with oily hands so that they get a very thin layer of oil. Then let the dumplings soak in boiling salt water until they come to the surface, fish out, drain well. The draining goes well on a wire rack. It is best to oil it a little beforehand.
- Either you eat it in a delicious soup or you freeze it. It`s great and you don`t have to defrost them beforehand - if you add them to the soup, they defrost in no time.
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