German-Style Dumplings in Broth

Preparation info
  • Serves


    • Difficulty


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.


For the Dumpling Dough

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


  1. 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.
  2. Make the dumpling garnish: Heat oil in an 8″ skillet over medium and cook onion, stirring occas