Saveur.com: Daily Fare: Maultaschensuppe (Dumplings in Broth)

Saveur.com: Daily Fare Latest Recipes from saveur.com

Use GarageBand in Just 1 Hour Learn to create music in GarageBand and become the Beethoven you've wanted to be. This online course is just $30. Sign up today! From our sponsors

Maultaschensuppe (Dumplings in Broth) Dec 23rd 2013, 11:00 Enlarge Credit: Todd Coleman SERVES 8   INGREDIENTS FOR THE DUMPLING DOUGH: 1 ½ cups flour 2 tbsp. durum wheat (semolina) flour ½ tsp. canola oil 3 eggs, lightly beaten FOR THE DUMPLING GARNISH: 1 tbsp. canola oil  1 small yellow onion, minced  FOR THE DUMPLING FILLING:   3 oz. ground beef 3 oz. ground veal 3 oz. ground pork 1½ oz. bacon, finely chopped ¼ cup finely chopped parsley 2 tbsp. heavy cream 2 tbsp. cooked, chopped spinach 2 eggs, lightly beaten ¼ small yellow onion, finely chopped Freshly grated nutmeg, to taste Kosher salt and freshly ground black pepper, to taste  FOR THE SOUP: 6 cups chicken stock ¼ cup finely chopped carrot ¼ cup finely chopped celery 2 tbsp. finely chopped parsley   INSTRUCTIONS 1. Make the dumpling dough: In a bowl, stir together both flours; add oil and eggs, and stir until dough forms. Transfer to a lightly floured work surface, and knead until smooth, about 6 minutes. Wrap in plastic and refrigerate for 1 hour. 2. Make the dumpling garnish: Heat oil in a 8″ skillet over medium heat; add minced onion, and cook, stirring often, until caramelized, about 25 minutes. Set onions aside. 3. Make the dumpling filling: In a large bowl, mix beef, veal, pork, bacon, parsley, cream, spinach, 1 egg, remaining onion, nutmeg, and salt and pepper. Transfer to a piping bag fitted with a ½″ round tip, and set aside. 4. Unwrap dumpling dough, and divide into 4 equal pieces; working with one piece at a time, pass dough through a pasta roller until 1/16″ thick. Lay sheet of pasta on a work surface, and pipe filling in a straight line down lower 1/3 of pasta sheet. (For step-by-step photo instructions, see Making Maultaschen ») Continue with remaining pasta and filling to make about 25 dumplings. Bring a 6-qt. pot of water to a boil, add dumplings, cooking until they float, about 20 minutes. 5. Bring chicken stock, carrot, celery, and salt and pepper to a simmer in a 6-qt. saucepan over medium-high heat, until vegetables are soft, about 3 minutes. To serve, divide dumplings into 8 bowls, ladle soup over dumplings, and top each dumpling with some of the caramelized onions; garnish with parsley. **Correction: Nov. 15, 2011, An earlier version of this recipe stated that the cooking time of the dumplings should be about 2 minutes. This was incorrect. This recipe has been updated to reflect the correct cooking time of 20 minutes.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions