Mehlmusklößchen are a classic soup side dish in northern Germany. They are specially made and then used, for example, in North Frisian buttermilk soup or Hamburg bickeberry soup. But they can also be used in any other soup.
Ingredients & Shopping list
- 375 g flour
- 2 eggs
- 2 tbsp butter or lard
- 1 tsp salt
- Bring 500 ml of water with salt and fat to the boil.
- Pour in 250 g flour, mix with a wooden spoon until a smooth dumpling.
- Remove the pan from the heat, beat an egg into the batter and stir it in.
- Let the dough cool and add the second egg and the remaining flour to the cooled dough.
- Bring plenty of salted water to a boil in a wide pot.
- Using 2 tablespoons, cut out dumplings from the dough and shape them smooth.
- Add the dumplings to the water and let them steep in the open pot for 10 minutes. Don't let it boil!
- Lift out the dumplings with a slotted spoon and place in a bowl with an upturned saucer on the bottom. It's to prevent the dumplings from getting mushy and sticking together.
Tips & Hints
If needed, add the dumplings to a soup as a chowder.
That goes with it