Ulm Dumplings

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Ulm Dumplings

The perfect ulm dumplings recipe with a picture and simple step-by-step instructions.

  • 300 g Old bread
  • 150 g Water
  • 150 g Milk 3.8%
  • 1 Pc. Onion
  • 2 Pc. Eggs
  • 50 g Bacon fat
  • Parsley as desired
  • Salt, pepper, nutmeg
  • Breadcrumbs b. requirement
  1. Cut or tear the bread into small pieces and soak in the water-milk mixture for at least 1 hour. Stir occasionally.
  2. Dice the bacon and fry it. Sweat the onion in it and the parsley. Let cool down.
  3. Squeeze out the bread a little. It shouldn’t be dripping wet, but rather moist. Mix in a bowl with the bacon, onion and parsley and mix in 2 eggs. Add salt, pepper and nutmeg to season. To taste. If the mass is now too “wet” add 1 – 2 tablespoons of breadcrumbs to bind.
  4. Cut strips from the cling film that will fit into the saucepan on the one hand and are big enough to seal the ends tight on the other. Brush the lane with soft butter and use a tablespoon to put piles of the toilet dough close together. Fold in and roll around. Let it steep in the boiling water for 30 minutes.
  5. Unpack and serve with sauce-rich dishes such as goulash.


  1. They are called Ulmer dumplings because they were originally made from Ulmer Mutschel flour. Mutschelmehl consists of very finely ground light rolls (Mutscheln). Something very special in earlier times. The word breadcrumbs did not even appear in the Swabian vocabulary (in the area I come from), it was Mutschelmehl. Nocken were cut off the resulting lavatory dough and simmered in broth.
ulm dumplings

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Written by John Myers

Professional Chef with 25 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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