John Myers
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Soup Dumplings / Marrow Dumplings
The perfect soup dumplings / marrow dumplings recipe with a picture and simple step-by-step instructions.
- 2 tbsp Bone marrow, from beef or pork, from e.g .: leg slice or pork knuckle
- 2 tbsp Breadcrumbs
- 1 tbsp Durum wheat semolina
- 1 piece Egg
- 1 tsp Dried root parsley
- 2 tbsp Stock liquid with cooked pieces of vegetables [carrot, onion]
- 1 pinch Pepper
- 1 pinch Salt
To use:
- 0,5 l Broth or cooking liquid, hot
Bone marrow dumplings:
- Using a spoon, scrape out the pre-cooked bone. Mash the released pulp and the vegetables with a fork, mix the pepper and the other ingredients well. Shape and roll small balls with your hands.
Storage and use:
- First let them cool down so they keep their shape and don’t crush. After half an hour, place in a freezer bag in the refrigerator or use straight away in soups and stews. Simply let it soak in hot liquid for 3 minutes.
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