Swabian dumplings

Ingredients for 2 servings:

• 1 egg(s)
• Breadcrumbs (Mutschelmehl), quantity as required
• 1 pinch(s) salt
• 1 pinch of nutmeg
• e.g. vegetable broth
• possibly pepper or paprika powder
• some parsley or chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

fake semolina dumplings made from Mutschel flour

The mixed dumpling mixture shouldn’t stand for too long, so first bring clear vegetable broth, with or without the vegetables, to a simmer. Then beat the egg in a small bowl with a fork. Carefully add the Mutschelmehl (finely ground breadcrumbs without the crust) until a creamy consistency is achieved. Season with salt and nutmeg. Scoop out dumplings with a teaspoon and drop them into the hot broth. Simmer for about 5 minutes, until the dumplings are fluffy and cooked through. It’s really important that the mixture doesn’t stand after mixing, otherwise the crumbs will absorb too much of the egg and the dumplings won’t rise in the hot broth. Also, don’t add too much Mutschelmehl, as this will make the dumplings too hard and, in the worst case, result in a hard, chewy center. Variations: Mix pepper, paprika powder, and/or finely chopped parsley or chives into the dumpling mixture.