German-Style Dumplings in Broth

Name: German-Style Dumplings in Broth
Yield: Serves 8
Cuisine: German
Ingredients: 2 tbsp. heavy cream; 2 eggs, lightly beaten; ¼ cup finely chopped carrot; ¼ small yellow onion, finely chopped; 6 cups chicken stock; 2 tbsp. finely chopped cooked spinach; 1½ cups all-purpose flour; Kosher salt and freshly ground black pepper, to taste; ¼ cup finely chopped celery; 3 oz. ground veal; 1½ oz. bacon, finely chopped; ¼ cup finely chopped fresh flat-leaf parsley; 2 tbsp. durum wheat (semolina) flour; 3 oz. ground pork; 3 oz. ground beef; 2 tbsp. finely chopped fresh flat-leaf parsley; 1 small yellow onion, finely chopped; 1 tbsp. canola oil; 3 eggs, lightly beaten; ½ tsp. canola oil; Freshly grated nutmeg, to taste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

A specialty of the southwestern German region of Swabia, this dish marries a pure, simple broth with ravioli-like dumplings filled with a spinach-laced mix of minced beef, pork, veal, and bacon.

Ingredients

For the Dumpling Dough

1½ cups all-purpose flour
2 tbsp. durum wheat (semolina) flour
½

Europe
Germany
Swabia
Main course
Soup

Method

Make the dumpling dough: Whisk both flours in a bowl. Add oil and eggs and stir until dough forms. Transfer dough to a lightly floured work surface and knead until smooth, 4–6 minutes. Divide dough into 4 balls and wrap individually in plastic wrap. Chill for 1 hour.
Make the dumpling garnish: Heat oil in an 8″ skillet over medium and cook onion, stirring occas