Monday, 7 December 2015

Bonemarrow Dumplings

Bone marrow Dumplings

This soup started many festive meals in our family and many of our friends were looking forward to a bowl of dumplings.
But you had to be careful serving it, count all dumplings and the heads around the table, so you have an even number to serve. Better let some dumplings stay back in the kitchen, then serve a bowl without the same amount of dumplings as the others.
Everybody around the table was secretly counting dumplings in the other bowls. And no one wanted to be served short.


2 beef marrow bones
1 egg
1 egg yolk
80-100 g breadcrumbs
1 pinch of salt, pepper and dried thyme
1 good grating of nutmeg
1 liter water
2 beef stock cubes
1 hand full of celery, carrot, turnip or other veggies
1 chilli 
1 clove of garlic

Prepare the dough:
scrape the marrow into a small pan and over medium heat melt it. Put the fluid through a sieve to prevent any kind of bone pieces to get through and let it cool down. Chop the parsley and separate one egg. Add this together with the whole egg to the fat.
Whip the mixture:
 to get a smooth dough, whip and season the mixture before you add the breadcrumbs. When the breadcrumbs are combined, use a fork to do it, let it rest for 20 minutes. 
Make one dumpling the size of a 2,5 cm ball , heat up the broth and put this dumpling in. When it holds its form, the consistency is ok. Add the scraped out marrow bone and the veggies to the soup, cook it for 15 minutes. During this time roll all the other dumplings.

Cook the dumplings:
Add all the dumplings to the broth and let them simmer for 12  minutes.  Fish out the marrow bones, add some fresh parsley to the soup and some more seasoning and serve it with the dumplings.

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