John Myers
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Roast Dumpling Soup Ravensburg
The perfect roast dumpling soup ravensburg recipe with a picture and simple step-by-step instructions.
For the dumplings:
- 500 g Roast (pork and veal)
- 4 tbsp Salad oil, neutral
- 2 Bread rolls, (wake) from the day before
- 2 Eggs, size M
- 1 g Saltpetre, alternatively 2 g curing salt
- 4 g Beef broth, instant
- 4 small Onions, red ones
- 1 pinch Pepper, whiter, freshly ground
- 1 pinch Macis powder
- 1 tbsp Baking powder
- 3 tbsp Celery leaves, fresh or frozen
- 0,5 medium sized Carrot, finely grated
- Salt and pepper to taste
For the broth:
- 1 Glass Beef stock
- 1 tbsp Hoisin exterior
- 2 cm Ginger, fresh
- 1 tbsp Lemongrass paste
- 3 small Shiitake mushrooms, dried
To taste:
- Beef broth, instant
- Pepper, black, freshly ground
- 2 tbsp Madeira fortified wine
To garnish:
- Chives, fresh or frozen
- Parsley, smooth
The shiitake mushrooms
- Soak the shiitake mushrooms in 200 g of hot water. Remove after approx. 40 minutes, squeeze out the water, but do not discard. Cut the mushroom hats into very small cubes or very thin threads that are not too long. Discard the tough, hard stems. Add the mushrooms and their soaking water to the broth for the beef stock and make up to 1 liter with water.
The fresh ginger root
- Wash, peel and finely grate the ginger and add to the broth with the remaining ingredients. Bring to the boil briefly and roughly season with salt and pepper.
- Cut the two rolls into small cubes. Whisk the eggs well with the pinch of salt and mix in the bread cubes. Let it soak for ten minutes, then knead well. Peel the onions and chop them into large cubes. Roast these with 2 tablespoons of salad oil until translucent and add to the bread roll mixture.
- Wash, peel and finely grate the carrot. Salt a little and after 10 minutes squeeze off the salt water using a fresh tea towel. Knead all the dumpling ingredients in a larger bowl to form a homogeneous mass.
- Wash, peel and finely grate the carrot. Salt a little and after 10 minutes squeeze off the salt water using a fresh tea towel. Knead all the dumpling ingredients in a larger bowl to form a homogeneous mass. Cover and leave to mature in the refrigerator for 30 minutes.
- Bring the broth to a boil in a large saucepan, reduce the heat supply. Shape the dumpling mass the size of a tennis ball and slide into the simmering broth. Use up all of the dumpling mixture. Cover and let simmer for 10 minutes.
- Season to taste, divide into serving bowls, garnish and serve hot.
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