in Soup Recipes

Marrow dumplings Meyämey

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Ingredients for 1 servings:

  • 100 g marrow (beef / veal marrow), approx.
  • 2 eggs
  • 150 g corn
  • nutmeg
  • ½ tsp salt, approx.
  • possibly corn semolina

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / dairy-free / own recipe

Dissolve the pulp, strain it, and let it cool. Beat it with the egg until frothy, then add the spices. Mix in 150g of corn, about 100g coarsely ground, and the rest finely ground, and knead. Bring the water to a boil, cook a test dumpling (let it simmer). If it falls apart, knead in a little more semolina. When they rise to the surface, place them on a flat plate or board, leaving some space between them, and freeze once cooled. Add them frozen to the hot broth and bring the broth to the boil briefly. When the dumplings float to the top, they’re done (I made 43 the other day).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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