Fake marrow dumplings

Ingredients for 2 servings:

• 250 g breadcrumbs
• 100 g butter, soft
• 1 egg(s)
• 6 dashes of Maggi
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place the breadcrumbs in a bowl, add the butter, egg, Maggi, and salt, and mix everything together (this is easiest with a fork). The dough should be smooth, creamy, but stiff. The fork should slide easily through the dough, but should be able to “stand” in the dough when released (at least briefly, depending on the weight of the fork). If the dough is too dry, add more butter. If the mixture is too runny, stretch it with additional breadcrumbs. Pinch off a small corner of the dough (about a gap between your thumb and index finger) and form small, evenly sized balls with the heels of your hands. The mixture should be enough for 20-25 dumplings. Then let them simmer in the boiling broth for about 7 minutes. When they’re done, they’ll float to the top. It’s best to try a dumpling to see if it’s cooked through. The mock marrow dumplings can also be prepared in advance; store in a cool place, but not in the refrigerator. The cold causes the butter to solidify, making them rock hard, which causes them to crumble slightly when boiled later (I assume due to the sudden temperature change). It shouldn’t be too warm, though, or the dumplings will start to sweat as the butter melts. These dumplings go well with all clear soups, such as beef broth, or stews. They’re not recommended for cream soups (they won’t cook properly in those soups), but you can add them as a filling side dish or snack whenever you feel like it. I grew up with fake marrow dumplings because my mom doesn’t like marrow. But because beef soup without dumplings wasn’t beef soup for my dad, my mom created a substitute. I have to say, I’ve also tried original marrow dumplings (with marrow), and to be honest: I prefer the family dumplings a thousand times more.