John Myers
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Roast Dumplings – Soup
The perfect roast dumplings – soup recipe with a picture and simple step-by-step instructions.
For the meat dumplings:
- 250 g Sausage meat
- 2 Eggs
- 5 tbsp Cream
- 1 Splash Lemon
- Nutmeg
- Sallz, pepper
- 2 tbsp Breadcrumbs
- 1,5 l Vegetable broth
For the Flädele:
- 200 g Flour
- 4 Eggs
- 1 tbsp Liquid butter
- 0,375 l Milk
- 0,5 bunch Chives
- Clarified butter
- Mix the sausage meat, eggs and cream well together.
- Season the sausage meat with a splash of lemon, salt, pepper and nutmeg and mix in the breadcrumbs. Let the sausage dough rest for about 30 minutes.
- Heat the vegetable stock. With the help of two teaspoons, cut dumplings from the sausage meat and let them simmer in the vegetable stock for about 10 minutes. The sausage meat dumplings are done when they swim upstairs.
Flädele:
- For the Flädele, beat the flour, eggs, milk and melted butter with the hand mixer to form a smooth pancake batter. Season to taste with salt and pepper.
- Rinse the chives, pat dry and cut into rolls and fold into the batter.
- Heat the butter lard in a pan and fry thin pancakes. Roll up the pancakes and cut into very narrow strips.
Finish:
- Put the Flädelein in a soup plate / soup cup, place the meat dumplings on it and fill up with vegetable stock.
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