Liver Dumplings Recipe — Leberkloesse or Leberknoedel

Liver Dumplings Recipe

A German Liver Dumplings Recipe. The Liver Dumplings consist of liver, pork fat, onions, bread, herbs, and spices. Liver Dumplings are called Leberkloesse or Leberknoedel in Germany.

Ingredients for Liver Dumplings Recipe:

  • 350 g (12.34 oz) of beef liver OR calf liver
  • 150 g (5.29 oz) of cured salt pork OR pork belly
  • 1 old roll OR slice of baguette in the size of a roll (80 g — 2.8 oz)
  • 300 g (10.58 oz) of diced onions
  • 125 g (4.4 oz) of plain bread crumbs
  • 300 ml (10.14 oz) of milk
  • 2 egg yolks XL
  • 1 cup of chopped parsley
  • 1-2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of ground nutmeg
  • 1 teaspoon of marjoram leaves

Ingredients liver dumplings recipe

Preparation of Liver Dumplings:

Heat the milk in the microwave for about 40 seconds. Place the roll or bread in the milk to soak. Make sure you turn the roll/bread from time to time.

Wash the liver under running cold water and dry it with a paper kitchen towel. Make sure you remove any veins, before cutting into pieces. Peel the onion and cut it into chunky pieces. Remove the rind of the salt pork or pork belly and cut the meat into chunky pieces. Grind liver, pork, and onion with either an electrical or manual meat grinder and mix well.

Wring the water out of the roll and add it the liver mixture. Add chopped parsley, egg yolks, bread crumbs, and spices to the mix. Use a handheld electric mixer to beat the ingredients until they are well combined. Cover the dumpling dough and let it rest for about one hour in the refrigerator.

   Preparation liver dumplings recipe   

Finishing of the Liver Dumplings Recipe:

Bring about two quarts of beef broth to a boil. Portion the dumplings with a tablespoon, form them into small balls with wet hands and drop them in the boiling broth. Turn the heat down and let the dumplings simmer until they float to the surface. The water should simmer gently. Once the dumplings are floating on the surface, it takes another ten minutes, until they are ready.

Cooking liver dumplings recipe

You can also serve these traditional Liver Dumplings in Oma’s homemade Beef Broth or Beef Soup. 

Liver Dumplings Recipe

 

Traditional German Semolina Dumplings

Traditional German Semolina Dumplings – Griesskloesschen or Griessnockerl

Traditional German Semolina Dumplings

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Ingredients for Traditional German Semolina Dumplings

Preparation of traditional German Semolina Dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served.

Traditional German Semolina Dumplings

German Pancake Soup

German Pancake Soup – Flädlesuppe, Frittatensuppe

German Pancake Soup

The German Pancake Soup is called Flädlesuppe in Germany and Frittatensuppe in Austria. A beef broth topped with sliced pancakes. Serves about 6-8 people.

Ingredients for German Pancake Soup:

  • 150 g (5.29 oz) of all purpose flour
  • 200 ml (6.76 oz) of milk
  • 3 eggs size XL
  • 1 tablespoon of sparkling water
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of nutmeg
  • 1.89 l (2 qt) of beef broth 

Ingredients German Pancake Soup

Preparation of German Pancake Soup:

In a bowl mix milk, eggs, sparkling water, salt, black pepper and nutmeg using a whisk. Add the sifted flour to it and mix until smooth.

In a nonstick skillet, heat up the oil over medium-high heat. Use a ladle to add the batter to the skillet. Swirl the pan to form a pancake. Fry about three minutes until the pancake has browned. Flip the pancake and continue until the other side has browned. Place the pancakes on a plate.

Batter German Pancake Soup  Preparing German Pancake Soup 

Roll the pancakes and cut into strips about 5 mm wide. Heat up the broth, add the pancakes and sprinkle some spring onions to the broth.

                     Finishing German Pancake Soup

You also could use the pancakes to top Oma’s homemade Beef Soup or Oma’s Beef Broth

Serving German Pancake Soup

 

Classic German Barley Soup

Classic German Barley Soup – my sons favorite!

Classic German Barley Soup

This Classic German Barley Soup called Gerstensuppe or Graupensuppe is my oldest son’s favorite soup. When he was a toddler, his Oma Mutti had to make him this soup once a week. I, not having a car at the time, walked two kilometers each way, to pick up the soup for him. Asking for this soup was his way of saying: “I want to see my Oma”!

Ingredients for Classic German Barley Soup:

  • 170 g (5.99 oz) of barley pearled
  • 200 g (7.05 oz) of bacon
  • 150 g (5.29 oz) of onions
  • 120 g (4.23 oz) of celery root
  • 300 g (10.58 oz) of purple top turnips
  • 300 g (10.58 oz) of Brussels sprouts
  • 150 g (5.29 oz) of green beans
  • 300 g (10.58 oz) of carrots
  • 300 g (10.58 oz) of leeks
  • 300 g (10.58 oz) of cauliflower
  • 2 tablespoons of sunflower oil
  • 1 teaspoon of thyme leave flakes
  • 4 teaspoons of salt
  • 2½ l (2.64 qt) of water
  • 1 teaspoon of pepper
  • Maggi seasoning optional (should be available in the international section of your grocery store)
  • parsley optional

Ingredients Classic German Barley Soup

Preparation of ingredients for Barley Soup:

Place the barley in a bowl and cover the barley with water to let it soak while preparing the vegetables. Peel the onion and celery root and dice them. Peel turnips and carrots and dice or sliver them. Wash the green beans, cut off the ends and break them about three times. Wash Brussels sprouts and cut them in half. Wash and cut leeks lengthwise and then into slices. Wash cauliflower and separate into small florets. Slice the bacon lengthwise and then into small pieces.

Preparation Classic German Barley Soup

Preparation of Classic German Barley Soup:

Heat the oil in a large saucepan. Add the bacon and stir until the fat of the bacon is melted. Add onions into the saucepan and stir until onions look transparent. Add leeks and stir with a wooden spoon.  Drain the barley in a sieve and add it to the saucepan and mix the contents together.

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Fill the saucepan with the water and add celery, turnips, Brussels sprouts, green beans, carrots and cauliflower and stir to mix. Add salt and thyme to the soup and bring it to a boil. Turn the heat to medium/medium-low. Cover and boil gently for about 45 minutes. 

cooking of classic German barley soup                     img_7896

Spice up the soup with pepper, salt, Maggi, and chopped parsley to your personal liking. Remove from stove. You can serve the soup with some bread and sausages or with Oma’s homemade potato pancakes and apple sauce.

Serving Classic German Barley Soup

 

 

 

 

 

 

 

 

 

 

Preparation German chicken broth recipe

German Chicken Broth Recipe! So easy to make!

German Chicken Broth Recipe

Chicken broth is called Hühnerbrühe in Germany. The chicken broth made with this German chicken broth recipe can be frozen. You can easily divide the ingredients of the German chicken broth recipe to make less broth Or multiply to make more.

Ingredients for German chicken broth recipe:

  • 6 l (6.34 qt) of cold water
  • 3000 g (6.61 lb) of chicken thighs and drumsticks
  • 500g (1.1 lb) of leeks
  • 600g (1.32 lb) of onions
  • 500 g (1.1 lb) of carrots
  • 400 g 14.1 oz) of celery root
  • 1 bunch of parsley 130 g (4.58 oz) without stems 100 g – (3.52 oz)
  • 4 cloves
  • 3 bay leaves
  • 6 juniper berries
  • 8 black peppercorns
  • 6 teaspoons of salt

Ingredients German chicken broth recipe

Preparation of German chicken broth recipe:

Use a large saucepan filled up with the cold water and salt. Wash the chicken thighs and drumsticks under running water and add to the pot. Peel the carrots, celery root, and onion. Cut into chunky pieces and add to the water. Wash the leeks cut the leeks and add to the saucepan. Hold the bunch of parsley with your hand to cut off the stems. Wash under running water and add to the pot. Add juniper berries, cloves, bay leaves, and pepper corns to it. Mix ingredients with a large wooden spoon, cover the saucepan and bring the broth to a boil. Turn the heat back in between medium low – medium and let it cook for about 4 ½ hours.

Making German chicken broth recipe

After cooking time of the broth, use a spider strainer to take the vegetables and chicken meat out. Place it in a bowl holding a colander. Place a wire mesh sieve lined with a cheesecloth on top of a separate sauce pan. Pour the broth through it. Bring it again to a boil and turn the heat off. 

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Let the broth cool down before storing it in the freezer. You can use the broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course soups.

German chicken broth recipe

 

 

 

 

Homemade beef broth recipe

Homemade Beef Broth Recipe! So easy to prepare!

Homemade Beef Broth Recipe

Beef broth is called Rinderbruehe in Germany. The homemade Beef Broth recipe can be prepared and then frozen for later use. You can easily divide the ingredients to make less broth or multiply to make more broth.

Ingredients for homemade Beef Broth recipe:

  • 6 l (6.43 qt) of cold water
  • 2500 g (5.51 lb) of beef chuck short ribs
  • 3 large beef marrow bones
  • 500g (1.1 lb) of leeks
  • 600g (1.32 lb) of onions
  • 500 g (1.1 lb) of carrots
  • 400 g (14.1 oz) of celery root
  • 500 g (1.1 lb) of tomatoes
  • 6 juniper berries
  • 8 peppercorns black
  • 4 whole cloves
  • 3 bay leaves
  • 6 teaspoons of salt

Ingredients homemade beef broth recipe

Preparation of homemade Beef Broth:

Use a large saucepan filled up with the cold water and salt. Wash the beef bones under running water and place them in a saucepan. Peel the carrots, celery root, and onion. Cut into chunky pieces and place into the saucepan. Wash the tomatoes and the leeks, cut them and add to the saucepan. Add juniper berries, cloves, bay leaves, and pepper corns. Mix ingredients with a large wooden spoon, cover the saucepan and bring to a boil. Turn the heat down to medium/medium-low and let it simmer for about 5 hours. 

I always begin a soup or broth with the ingredients in cold water to avoid foaming on top. Should the soup build up some foam while simmering, skim off with a spoon skimmer.

Preparation Homemade Beef Broth Recipe

After cooking the broth, use a spider strainer to separate out the vegetables and the bones. Place a wire mesh sieve lined with a cheesecloth on top of a separate saucepan. Pour the broth through the cheesecloth. Bring the broth to a boil again, then turn off the heat and remove from stove.

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Let the broth cool down before storing it in the freezer. You can use this broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course to add flavor to soups.

homemade beef broth recipe

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Garden Vegetable Soup

Homemade Garden Vegetable Soup

Homemade Garden Vegetable Soup

This Homemade Garden Vegetable Soup is made with fresh vegetables from the garden. This Vegetable Soup is called Gemuesesuppe or quer durch den Garten Suppe in Germany.

Ingredients for Homemade Garden Vegetable Soup:

The amounts are net weights (after cleaned and peeled)

  • 250 g (8.81 oz) of Applewood bacon sliced
  • 250 g (8.81 oz) of leeks
  • 100 g (3.52 oz) of celery root
  • 200 g (7.05 oz) of white cabbage
  • 150 g (5.29 oz) of savoy cabbage
  • 200 g (7.05 oz) of kohlrabi
  • 200 g (7.05 oz) of carrots
  • 200 g (7.05 oz) of green beans
  • 150 g (5.29 oz) of frozen sweet peas OR canned sweet peas
  • 700 g (1.54 lbs) of potatoes
  • 2 l (2.11 qt) of water
  • 3 cubes of Knorr beef OR vegetable bouillon
  • optional some chopped parsley

Ingredients homemade vegetable soup

Preparation of Homemade Garden Vegetable Soup:

Wash cut and slice the leeks, white cabbage, and savoy cabbage. Cut off the ends of the green beans and break them in the center.  Peel celery root, kohlrabi, carrots and potatoes and cut small pieces. Cut the bacon one time horizontal in the center. Start cutting the bacon vertical in small pieces. (See picture below for cutting the ingredients).

Preparation Homemade Garden Vegetable Soup

Fry the bacon in a large saucepan until the fat is liquid. Add the leeks and the celery roots and mix the ingredients. Add cabbages, kohlrabi, carrots, and green beans into the saucepan. Fill up with the water (water should be above vegetables). Crumble the cubes of bouillon into the saucepan. Bring the soup to a boil. Cover the saucepan and turn the heat down to medium. Let the soup simmer for about 30 – 35 minutes.

   img_7329   Cooking homemade vegetable soup

Take the sweet peas out of the freezer to defrost. In a separate saucepan, add water and one teaspoon of salt. Place your cut potatoes in the saucepan and bring to a boil. Cook for about 10 minutes, place the boiled potatoes into a colander to drain.

Finishing of the Vegetable Soup:

When the soup has finished cooking, add the sweet peas and the boiled drained potatoes to the soup and carefully mix all ingredients with a wooden spoon. Add salt and pepper to your personal liking. You can also add some chopped parsley.

This homemade soup is best served with sausages of your choice, bread and butter.

Homemade Garden Vegetable Soup

white bean soup recipe

White Bean Soup Recipe

White Bean Soup

The White Bean Soup is called weisse Bohnensuppe in Germany. White Bean Soup may be served with cooked sausages and bread. You can easily divide the ingredients to prepare smaller portions.

Ingredients for White Bean Soup:

  • 600 g (21.16 oz) of dried white beans
  • 1 ½ l (1.58 quarts) of cold water
  • 150 g (5.29 oz) of diced celery stalks
  • 200 g (7.05 oz) of diced carrots
  • 200 g (7.05 oz) of diced Vidalia onions
  • 200 g (7.05 oz) of black forest bacon OR your choice of bacon
  • 2 tablespoons of sunflower oil
  • 2 cubes of Knorr Beef Bouillon OR Korr Vegetable Bouillon
  • 3–4 cloves of garlic
  • 2 tablespoons of tomato paste (optional)
  • Leaves from  2–3 stems of fresh thyme
  • ½ teaspoon of paprika
  • salt
  • pepper

IMG_0022

Preparation of White Bean Soup:

Start by washing the beans and placing them in a bowl. Fill the bowl with water and let the beans soak overnight. (The beans should be covered with water). Heat the oil in a saucepan and add the diced bacon. When the fat starts to melt, add in the diced onions and diced cloves of garlic. Sautee the onions until they turn transparent before adding in the tomato paste. Pour in the beans and the water they have soaked in. Add water if necessary as the liquid should be about an inch above the beans.  

Note: The beans will absorb water when you soak them, so you may have to add water. 

IMG_0031                     IMG_0037

Wash the thyme and the leaves to the soup. The easiest way to separate the leaves from the stem is by striping them from top to bottom, going against the grain. Crumble the bouillon cubes and add to the soup along with the paprika. Mix all the ingredients together. Cover the saucepan and let it simmer for about 1 ½ hours on medium heat. Check on the soup from time to time and add water, if necessary. The beans should always be covered with water.

While the soup is simmering, peel the carrots and cut them in thin slices. Wash the celery stalks and dice them.

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After 1 ½ hours cooking time, add the diced carrots and celery to the soup. Simmer for another 30 minutes. Salt and pepper to taste. Serve the soup with bread or with Oma’s Homemade Baguette.

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German Pasta Pillows Maultaschen

German Pasta Pillows Maultaschen and a Side Dish of Chanterelles and Onions

German Pasta Pillows Maultaschen

German Pasta Pillows Maultaschen is also known as German Ravioli or Swabian Ravioli. This homemade pasta is filled with a mixture of spinach, bratwurst, ground beef, bread, onions, eggs, and spices. The Pasta Pillows can be served as a main dish or as an appetizer. Adding a side dish consisting of roasted chanterelles and creates an outstanding meal.

The ingredients in this recipe will make about 24-30 German Pasta Pillows Maultaschen, depending on the thickness of rolled dough. There are several ways to shape the Maultaschen. I used a ravioli press (3 inches in diameter).

Ingredients for pasta dough of German Pasta Pillows Maultaschen:

  • 400 g (14.1 oz) of all-purpose flour
  • 3 eggs Jumbo
  • 1 teaspoon of salt
  • 50 ml – 60 ml (1.7 oz – 2.0 oz) of lukewarm water

Ingredients for German Pasta Pillows Maultaschen

Ingredients of filling for German Pasta Pillows Maultaschen:

  • 125 g (4.4 oz) of ground beef
  • 125 g (4.4 oz) of bratwurst
  • 125 g (4.4 oz) of spinach
  • 1 egg XL
  • 100 g (3.52 oz) of diced onions
  • ½ French roll OR French bread in the size of a roll
  • ¼ cup of chopped parsley
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of ground nutmeg
  • 1 tablespoon of sour cream
  • 1 tablespoon of sunflower oil

Ingredients for Filling for German Pasta Pillows Maultaschen

Preparation of dough for German Pasta Pillows Maultaschen:

Beat the eggs and salt with a wooden spoon. Add in the flour little by little and start mixing it with a handheld mixer using the dough hooks. Slowly add the water while kneading the dough. If the dough is still too dry, carefully add a little more water. The dough should be elastic and smooth. Cover the dough with cellophane wrap and let it rest for about 30 minutes. In the meantime prepare the filling for the Pasta Pillows.

Dough for German Pasta Pillows Maultaschen 

Preparation of filling:

Bring a large saucepan of water to a boil. Add in the washed spinach and blanch it (meaning, cook it for just a minute). Pour the spinach into a sieve (strainer) to drain and dry with a paper kitchen towel. Chop the spinach very finely with a knife or use a food chopper.

Heat up the oil in a pan and fry the diced onions until transparent. Add in the spinach and mix the ingredients together. Add in the sour cream and stir until the cream has dissolved. Remove from your stove top and pour the contents into a bowl.

   Preparation of filling for German Pasta Pillows Maultaschen   

Soak the roll in lukewarm water and wring it out. Wash the parsley and dry it with a paper kitchen towel. Chop it with a knife or use a food chopper. Remove the skin from the bratwurst. Add the ground beef meat, bratwurst, egg, parsley, nutmeg, pepper, and salt to the spinach mix. Spread pieces of the roll/bread on top and mix all ingredients together until you have reached a nice and even consistency.

Filling the Pasta Pillows:

Roll the dough very thinly (about 3 mm) onto your work surface. Cut circles with the backside of a ravioli press.

Place the circles on the front of the press. Fill the center with about one heaping teaspoon of the spinach filling (see pictures below) and close the pocket while pressing the two halves of the press together to seal the pasta. Repeat until all of the dough is used.

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Finishing of the German Pasta Pillows Maultaschen:

There are three possible ways to finish your Maultaschen.

Option 1: Heat up two liters (8.45 cups) of water and dissolve about 4–4 ½cubes of Knorr Beef Bouillon in it. Bring to a boil. Add in the Maultaschen and turn down the heat. Let the Maultaschen simmer for about 15–20 minutes or until they float to the surface.

Option 2: Bring two liters (8.45 cups) of Beef Broth to a boil. Add in the Maultaschen and turn the heat back. Let them simmer for about 15 – 20 minutes or until they float to the surface.

Option 3: Make a broth from scratch, see instructions below.

Ingredients for the soup:

  • 2 liters (8.45 cups) of water
  • 1000 g (2.2 lbs) of beef chuck short ribs OR beef marrow bones OR beef bones with a little meat (I used the short ribs)
  • 150 g (5.29 oz) of carrots
  • 150 g (5.29 oz) of leeks
  • 250 g (8.8 oz) of onions
  • 60 g (2.1 oz) of celery
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of apple cider vinegar
  • 1 Knorr bouillion cube
  • salt
  • chives for garnish

soup recipe for pasta pillows

Preparation of soup for German Pasta Pillows Maultaschen:

Rinse and dry the short ribs. Sprinkle with salt and pepper. In a large saucepan, heat up the oil. Cook the meat on all sides until browned. Remove the meat and place it on a plate. Peel and cut the onions into strips and fry them in the saucepan until transparent. Peel the carrots. Wash the leeks by cutting them first lengthwise, so that you can clean in between the leaves. Peel the celery knob. Cut the vegetables into large pieces and add them to the onions. Mix thoroughly.

Fill the saucepan with 2 liters (8.45 cups) of water, add two tablespoons of vinegar, and crumble the cube of bouillon in it. Place the meat back into the soup and cover. Bring to a boil and let it simmer on medium and medium-high heat for about two hours. Make sure to check on the soup regularly and refill any evaporated water.

IMG_7889                     Peparation soup for German Pasta Pillows Maultaschen

Remove the soup from the stove top and take the meat out. Pass the soup through a sieve or a food mill. You should have about 2 liters (8.45 cups) of broth (add water, if necessary). Bring the soup back to a boil. Add the Maultaschen into the boiling soup. Turn the heat down and let the ravioli simmer for about 15 minutes, or until they float to the surface. Season the soup with some salt and pepper to your liking. Garnish with some chives cut into small rolls.

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The Maultaschen can be served with a side dish of roasted onions or roasted onions with chanterelle mushrooms (Pfifferlingen) and potato salad.

Ingredients for side dish:

  • 400 g (14.1 oz) of onions
  • 300 g (10.58 oz) of chanterelles (Pfifferlinge)
  • 1 l (33.81 oz) of water
  • 4 tablespoons of apple cider vinegar
  • 2 tablespoons of sunflower oil
  • salt
  • pepper

mushroom and onion side dish for German pasta pillows

Preparation of onions and chanterelles side dish:

Fill a bowl with the water and vinegar. Place the chanterelles in the water and let them soak for about 30 minutes. (This will allow any loose parts and dirt to come off.) Remove from water, rinse, and dry with a paper kitchen towel. Heat the oil. Cut the onions into strips and fry them on high heat, while constantly stirring until they start to turn slightly brown. Add in the mushrooms and mix the ingredients together.

IMG_7937   IMG_7927   Preparation side dish for German Pasta Pillows Maultaschen

Turn the heat down to between medium and medium-high. Stir from time to time. After about 8 minutes of sautéing, season the mixture with salt and pepper to your liking.

German Pasta Pillows Maultaschen

 

 

German Bone Marrow Dumplings

German Bone Marrow Dumplings Recipe

German Bone Marrow Dumplings

German Bone Marrow Dumplings are called Markklöβchen in Germany. You can use them in a broth or in a homemade Beef Soup.

Ingredients for German Bone Marrow Dumplings:

  • 100 g (3.5 oz) of bone marrow (about 3–4 marrow bones)
  • 1 club-size bread roll
  • 100 g – 120 g (3.5 oz – 4.2 oz) of all-purpose flour
  • 3-4 tablespoons of plain bread crumbs
  • ½ teaspoon of salt
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of black coarse pepper
  • 3 tablespoons of fresh-chopped parsley (optional)
  • 1 egg XL

Ingredients for German Bone Marrow Dumplings

Preparation of German Bone Marrow Dumplings:

Soak your bread roll in lukewarm water. Use a knife to scratch out the marrow from the bone and place it in a frying pan. On medium heat, let the marrow slowly melt in the pan.

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After the marrow has melted and only skin is left, pass it through a meshed metal sieve into a metal or glass bowl. Let it cool down. Add the seasoning and egg and mix with a whisk.

Wring the water out of the roll and spread the roll over your marrow. Add the flour, bread crumbs, and parsley (parsley is a personal preference, feel free to omit ) to the mixture and work all ingredients together, until you have a dough. Let it rest for a while. Using a teaspoon, measure equal amounts of dough and form dough into dumpling balls using your hands.

IMG_4080   Preparation of German Bone Marrow Dumplings   IMG_4128

Add the dumplings to my beef soup (click here for recipe). Bring the soup to a boil and add in the dumplings. Turn the heat back and let the Markklöβchen (dumplings) simmer for about 10 minutes or until they come up and float on the surface. Your soup with the Bone Marrow Dumplings is ready.

German Bone Marrow Dumplings