Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
For the Dumplings
- 1 1⁄2 cups flour
- 2 tbsp. durum wheat (semolina) flour
- 1⁄2 tsp. canola oil
- 5 eggs, divided, lightly beaten
- 3 oz. ground beef
- 3 oz. ground veal
- 3 oz. ground pork
- 1 1⁄2 oz. bacon, finely chopped
- 1⁄4 cup finely chopped parsley
- 2 tbsp. heavy cream
- 2 tbsp. cooked, chopped spinach
- 1⁄4 small yellow onion, finely chopped
- Freshly grated nutmeg, to taste
- Kosher salt and freshly ground black pepper, to taste
For the Soup and Garnish
- 1 tbsp. canola oil
- 1 small yellow onion
- 6 cups chicken stock
- 1⁄4 cup finely chopped carrot
- 1⁄4 cup finely chopped celery
- 2 tbsp. finely chopped parsley
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.
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 1⁄2″ round tip, and set aside.
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.
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 gallery above) 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.
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.