📝 About This Recipe
Markklößchen are elegant, melt-in-your-mouth bone marrow dumplings that represent the pinnacle of German comfort cooking. Originating from the grand soup traditions of Bavaria and Austria, these delicate spheres utilize the rich, buttery essence of beef marrow to create a texture that is simultaneously light and incredibly savory. They are the quintessential 'Einlage' (garnish) for a clear beef consommé, turning a simple broth into a festive masterpiece.
🥗 Ingredients
The Marrow Base
- 250-300 grams Beef Marrow Bones (cut into 2-inch pieces to easily extract 80-100g of pure marrow)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/8 teaspoon Freshly Grated Nutmeg (use a microplane for the best aroma)
The Binding Elements
- 1 large Egg (at room temperature)
- 80-100 grams Dry Breadcrumbs (very fine, preferably 'Semmelbrösel' from a German bakery)
- 2 tablespoons Fresh Flat-Leaf Parsley (very finely minced)
- 1/2 teaspoon Lemon Zest (finely grated, optional for brightness)
For the Poaching Liquid
- 1.5 liters Beef Broth or Consommé (high quality, homemade is preferred)
- to taste Salt (for the poaching water if not using broth)
👨🍳 Instructions
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1
Extract the marrow from the bones. If the bones are cold, let them sit at room temperature for 15 minutes, then use a small knife or your thumb to push the fatty marrow out of the center of the bone.
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2
Place the raw marrow in a small saucepan over very low heat. Melt it slowly until it becomes liquid. Do not let it brown or sizzle; you want to preserve the clean, creamy flavor.
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3
Strain the melted marrow through a fine-mesh sieve into a mixing bowl to remove any small bone fragments. You should have approximately 80-90g of liquid fat.
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4
Allow the liquid marrow to cool slightly until it is lukewarm but still fluid. Use a whisk or a fork to beat the marrow until it becomes slightly frothy and lighter in color.
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5
Add the room-temperature egg to the marrow and whisk vigorously until the mixture is well combined and emulsified.
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6
Stir in the salt, black pepper, grated nutmeg, lemon zest, and the finely minced parsley. The nutmeg is crucial for the authentic German flavor profile.
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7
Gradually fold in the breadcrumbs. Start with 80g and add more if necessary. The dough should be soft and slightly tacky but firm enough to hold a shape.
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8
Let the dough rest for at least 15-20 minutes at room temperature. This allows the breadcrumbs to fully hydrate and the marrow to set slightly, which prevents the dumplings from falling apart.
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9
With dampened hands, roll the dough into small, uniform spheres about the size of a large marble or a small walnut (approx. 2cm in diameter).
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10
Bring your beef broth or a pot of salted water to a gentle simmer. Do not let it reach a rolling boil, as the agitation can break the delicate dumplings.
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11
Carefully drop the dumplings into the simmering liquid. They will initially sink to the bottom.
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12
Poach the dumplings for about 5-8 minutes. They are ready when they rise to the surface and have expanded slightly in size.
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13
Test one dumpling by cutting it in half; it should be light and fluffy throughout, not dense or pasty in the center.
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14
Use a slotted spoon to transfer the dumplings directly into individual soup bowls filled with hot beef consommé.
💡 Chef's Tips
If your dumplings fall apart in the water, the dough was likely too soft; add 1-2 more tablespoons of breadcrumbs to the remaining batch. Always perform a 'test dumpling' by poaching just one first to check the consistency. For the lightest texture, ensure your parsley is bone-dry before mincing so it doesn't add unwanted moisture. Never boil the dumplings vigorously; a gentle 'shiver' in the water is all you need to cook them through perfectly. You can prepare the dough a few hours in advance and keep it chilled, but let it come to room temperature before rolling.
🍽️ Serving Suggestions
Serve in a crystal-clear beef consommé garnished with fresh chives. Pair with a glass of dry German Riesling or a light Silvaner to cut through the richness. Accompany the soup with a slice of crusty sourdough bread or 'Pumpernickel'. For a full Bavarian meal, serve this as the first course before a Roast Pork (Schweinebraten). Add thinly sliced 'Flädle' (savory pancake strips) to the soup alongside the dumplings for a 'Hochzeitssuppe' (Wedding Soup) style.