Alsatian Dumplings
Submitted by mapbh
Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.
YIELD
2 dozenPREP
10 minCOOK
10 minREADY
20 minThese delicate dumplings from France’s Alsace region puff up tender and cloud-like when you drop them into simmering broth.
Creamed butter gets folded with egg yolks and stiffly beaten whites to create an airy batter that’s barely held together with flour.
A whisper of nutmeg and black pepper seasons them just enough, and they cook in about 5 minutes flat, soaking up whatever soup or consomme you nestle them into.
Chef Tips
- Stiff egg whites: Beat the egg whites to stiff peaks before folding them in; this creates the light, fluffy texture that makes these dumplings float.
- Gentle simmer: Keep the water or broth at a gentle simmer, not a rolling boil; boiling breaks the dumplings apart before they set.
- Test one first: Drop a single dumpling in to make sure your batter holds together; if it falls apart, fold in another tablespoon of flour.
Ingredients
Directions
Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites.
Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil.
Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consomme.
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