German Dumplings in Broth (Maultaschensuppe)
Yield: serves 8
Source: Saveur | Photo: Todd Coleman
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
1 1 ⁄ 2 cups flour
2 tbsp. durum wheat (semolina) flour
1 ⁄ 2 tsp. canola oil
5 eggs, divided, lightly beaten
3 oz. ground beef
3 oz. ground veal
3 oz. ground pork
1 1 ⁄ 2 oz. bacon, finely chopped
1 ⁄ 4 cup finely chopped parsley
2 tbsp. heavy cream
2 tbsp. cooked, chopped spinach
1 ⁄ 4 small yellow onion, finely chopped
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
1 tbsp. canola oil
1 small yellow onion
6 cups chicken stock
1 ⁄ 4 cup finely chopped carrot
1 ⁄ 4 cup finely chopped celery
2 tbsp. finely chopped parsley
Make the dumpling dough: In a bowl, stir together both flours; add oil and eggs, and stir until dough forms. Transfer to a lightly floured work surface, and knead until smooth, about 6 minutes. Wrap in plastic and refrigerate for 1 hour.
Make the dumpling filling: In a large bowl, mix beef, veal, pork, bacon, parsley, cream, spinach, 1 egg, remaining onion, nutmeg, and salt and pepper. Transfer to a piping bag fitted with a 1 ⁄ 2 ″ round tip, and set aside.
Make the dumpling garnish: Heat oil in a 8″ skillet over medium heat; add minced onion, and cook, stirring often, until caramelized, about 25 minutes. Set onions aside.
Unwrap dumpling dough, and divide into 4 equal pieces; working with one piece at a time, pass dough through a pasta roller until 1 ⁄ 16 ″ thick. Lay sheet of pasta on a work surface, and pipe filling in a straight line down lower 1 ⁄ 3 of pasta sheet. (For step-by-step photo instructions, see gallery above) Continue with remaining pasta and filling to make about 25 dumplings. Bring a 6-qt. pot of water to a boil, add dumplings, cooking until they float, about 20 minutes.
Bring chicken stock, carrot, celery, and salt and pepper to a simmer in a 6-qt. saucepan over medium-high heat, until vegetables are soft, about 3 minutes. To serve, divide dumplings into 8 bowls, ladle soup over dumplings, and top each dumpling with some of the caramelized onions; garnish with parsley.
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