John Myers
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Soup Dumplings / Gingerbread Dumplings
The perfect soup dumplings / gingerbread dumplings recipe with a picture and simple step-by-step instructions.
Soup deposit:
- 30 g Fresh gingerbread dough, e.g. B .: in my KB [contains, among other things, flour, egg, fat,
- Sugar, raising agents, cocoa, various Christmas spices]
- 50 g Durum wheat semolina
- 1 tsp Baking powder, in addition [there is already raising agent in the dough]
- 1 tbsp Breadcrumbs
- 1 tsp Black pepper from the mill
- 1 tbsp Butter
- 1 tbsp Rolling oil
Gingerbread dumplings:
- Leftover dough left over from baking gingerbread can be used here. Mix and knead the fresh dough with some durum wheat semolina, baking powder and breadcrumbs and roll into small balls with your hands.
Use:
- The gingerbread dumplings are of course slightly sweet and taste like the Christmas spices. As usual, soak in the hot liquid in the vegetable or meat broth for 10 minutes. Suitable for soups and stews, especially for milk soup, snus and light sauces.
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