|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Central and Eastern Europe are famous for producing some of the most delicious and belly-warming soups around. Filled with rich flavors, spices, and smartly repurposed cuts of meat, these soups tend to be hearty and are meant to nourish body and soul during the cold winter months. Originally made with whatever was available to feed many with very little, these recipes have transformed over the centuries, becoming central parts of these varied cultures. Germans are no strangers to fantastic soups, served with dense loaves of bread and butter, or sometimes with the ultimate bite: a small buttery and fluffy dumpling. Our recipe for butternocken, makes three dozen small dumplings that you can cook and freeze for last-minute use in soups and stews, or simply to keep at hand when the dumpling craving hits. Great in any clear vegetable, chicken, or beef broth, these dumplings are also delicious with meaty preparations like stewed mutton or beef. Try them with your favorite non-German soups—butternocken chicken soup anyone? The possibilities are endless because there's no bad soup if these dumplings are in it.
In general, purist cooks keep the proportions for the dumplings as one part butter, one part eggs—by weight—and one part flour, but many other versions exist. We use the classic recipe to bring to your table these perfectly pillowy bites. Use them in your favorite soups, and add them to other saucy preparations to add contrast in texture and a great vehicle to gather the last bits of sauce on your plate. Add them to an Irish lamb chop stew, to spicy tomato seafood, or to a vegetarian corn soup. Serve them with juicy braised meats like oxtail, fatty short ribs, or a brisket casserole.
Use all-purpose flour for the dumplings to make them chewy and pillowy, and don't overwork the dough as allowing too much gluten production can make them tough. If you're making this dumpling with the intention of freezing them, place the cooked, cooled dumplings on a waxed paper-lined cookie sheet and freeze. Once frozen, place the dumplings in a plastic freezer bag and remove as much air as possible. When ready to use, thaw the number of dumplings you need for your recipe on the kitchen counter for 10 to 20 minutes and then add to the boiling soup, giving them a few minutes in the hot liquid to ensure even cooking.
7 ounces (14 tablespoons) unsalted butter, softened
4 large eggs
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
Cream the butter until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the dry ingredients. Refrigerate for about 1/2 hour.
Bring a large pot of water just to boil. Using 2 spoons, form triangular-shaped dumplings and drop them into the boiling water.
Boil for 3 to 5 minutes each and remove from water to drain.
- To help the dumplings drain, place a small plate upside down in a bowl and put the dumplings on it; the water will collect in the bottom of the bowl.