📝 About This Recipe
Hailing from the heart of Southern Germany, Mehlknödel are humble, flour-based dumplings that embody the soul of Alpine soul food. Unlike their potato-based cousins, these dumplings offer a dense, satisfying chew and a subtle nutmeg aroma that makes them the perfect canvas for rich gravies. Traditionally served in farmhouse kitchens, they are a testament to how simple pantry staples like flour, eggs, and milk can be transformed into a masterpiece of texture and warmth.
🥗 Ingredients
The Dumpling Batter
- 500 grams All-purpose flour (sifted for a smoother texture)
- 250 ml Whole milk (lukewarm)
- 3 large Eggs (at room temperature)
- 50 grams Unsalted butter (melted and cooled slightly)
- 1 teaspoon Salt
- 1/4 teaspoon Nutmeg (freshly grated is best)
- 2 tablespoons Fresh parsley (finely chopped)
Poaching Liquid
- 4 liters Water
- 1 tablespoon Salt (for the boiling water)
Brown Butter Topping (Schmelze)
- 100 grams Unsalted butter
- 1/2 cup Breadcrumbs (fine, dry crumbs)
- 1 pinch Sugar (to help browning)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, salt, and freshly grated nutmeg until well combined.
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2
In a separate jug, whisk the lukewarm milk, eggs, and melted butter until the eggs are fully incorporated.
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3
Make a well in the center of the flour mixture and pour in the liquid ingredients. Add the finely chopped parsley.
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4
Using a sturdy wooden spoon (the kind with a hole in the middle is traditional), beat the dough vigorously. You want to incorporate air until the dough starts to 'blister' or show small air bubbles.
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5
The dough should be thick and elastic, falling slowly from the spoon in a heavy ribbon. If it is too runny, add a tablespoon of flour; if too stiff, a splash of milk.
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6
Cover the bowl with a clean kitchen towel and let the dough rest for at least 20 minutes. This allows the gluten to relax and the flour to fully hydrate.
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7
Bring a large pot of salted water to a rolling boil, then reduce the heat so the water is at a gentle simmer (just a few bubbles rising).
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8
Dip two large tablespoons into the hot water, then use them to scoop and shape oval-shaped dumplings (quenelles) from the dough.
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9
Carefully drop the dumplings into the simmering water. Do this in batches to avoid overcrowding the pot.
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10
The dumplings will initially sink. Once they rise to the surface, let them simmer gently for 15-20 minutes depending on their size.
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11
While the dumplings simmer, melt the 100g of butter in a small skillet over medium heat. Add the breadcrumbs and a pinch of sugar.
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12
Fry the breadcrumbs until they are golden brown and smell nutty. Remove from heat immediately to prevent burning.
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13
Test one dumpling by cutting it in half; it should be light and fluffy inside with no raw dough in the center.
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14
Remove the dumplings with a slotted spoon, draining them well, and place them in a warmed serving dish.
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15
Drizzle the golden breadcrumb butter over the hot dumplings and serve immediately.
💡 Chef's Tips
Always use a large pot; dumplings need space to expand without sticking together. The 'blistering' of the dough is the secret to lightness—don't be afraid to use some elbow grease during the beating stage. If you find the dough sticking to your spoons, dip them in the boiling water before every single scoop. For a more savory version, you can add finely minced sautéed onions or bacon bits directly into the dough. Avoid a hard boil once the dumplings are in the water, as a violent boil can cause them to fall apart.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten or a rich Mushroom Cream Sauce. Pair with a crisp German Riesling or a cold Weissbier to cut through the richness of the butter. Excellent as a side to Schweinebraten (Roast Pork) with a generous helping of sauerkraut. Leftovers can be sliced and pan-fried in butter the next day for a delicious crispy treat. Accompany with a simple cucumber salad with dill to provide a fresh contrast to the dense dumplings.