Swabian Dumplings

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	5 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

The mixed dumpling mixture must not stand too long, so bring the clear vegetable stock with or without vegetables to a simmer first. Then whisk the egg in a small bowl with a fork. Carefully pour in mutschel flour (finely ground breadcrumbs without a crust) until it has a creamy consistency. Season with salt and nutmeg. Cut off the nubs with a teaspoon and let them slide into the hot broth. Simmer for about 5 minutes, until the dumplings have risen and are cooked through.
It is really important that the mixture does not stand after mixing, otherwise the crumbs will soak up the egg too much and the dumplings will not rise in the hot broth. Also not too much Mutschelmehl should be added, because the dumplings then become too firm and in the worst case have a hard, firm core.
Variants:
Mix the pepper, paprika powder and / or finely chopped parsley or chives into the dumpling mixture.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.