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
- 1 egg (s)
- Breadcrumbs, (Mutschelmehl), amount as required
- 1 pinch salt
- 1 pinch (s) nutmeg
- vegetable broth
- possibly pepper or paprika powder
- some parsley or chives
Print Recipe
Pin Recipe 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.
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