Dumplings with broth - recipe

Dumplings with broth photoDumplings with broth - recipe

On how to prepare pasta dough, and how to dumplings from it. Eats you can not get a veal udder and spinal cord, increase the amount of veal to 280 g. According to this recipe, veal and giblets must be cut with a "sickle" - a special crochet kitchen knife.

For 4 servings:

dough for pasta -350 g;

strong meat broth - 1 l;

"Parmesan", grated;


chicory-endive; hard or dark outer leaves remove-1 pc .;

borage leaves-60 g;


lean veal-125 g;

unsalted butter;

calf udder-125 g;

calf brains, boiled for 5 min; remove the film -125 g spinal cord, boiled for 5 minutes; remove the film -30 g "sweet meat", opened for 5 minutes; film remove 60 g;

egg-1 pc .;

Egg yolks - 2 pcs .;

bread without a crust, soaked in broth-30 g;

Parmesan, grated-15g;

crushed nutmeg "color" -1/2 tsp;

ground pimenta -1/2 tsp;

freshly ground black pepper;


Dumplings with broth - recipe



Take the leaves of chicory and leaves of borage, throw them in lightly salted water and boil for about 5 minutes; strain and then wring out to get rid of excess moisture. Melt a little butter in a frying pan and lightly fry veal on it. Boil water in a saucepan, put udder in boiling water, wait for the water to boil again, and from this moment cook the udder for 10 minutes. then drain the water. Using the “sickle”, chop the veal, udder, brains, spinal cord, glands, chicory leaves and borage into smaller pieces. Then grind the mixture in a mortar and pestle, putting it in small portions, until it all turns into a thick paste.


Transfer the resulting mass from the mortar into a bowl, mix with eggs and egg yolks, add breadcrusts soaked in broth, 15 g grated "Parmesan" and sprinkle with spices. Salt to taste and mix thoroughly until you get a homogeneous mass. This is stuffing for ravioli.


Take the first piece of dough and roll it as thin as possible, after sprinkling the rolling pin and desktop with flour, so that the dough does not stick to them. Cover the remaining dough with a damp towel so that it does not dry out.On one half of the rolled dough, spread out with a teaspoon the filling in small slides arranged in a row 3 cm from each other; cover with the other half of the dough and press firmly on the edges to make the dough stick together. Then press the dough around each portion of the filling to make small pads, then use the pastry wheel to cut the dough into individual dumplings. Repeat this procedure with the remaining pieces of dough: sculpt the dumplings until the dough and the filling have run out. Place the finished ravioli on a dry cloth and dry for at least 30 minutes.


When the dough dries, bring the broth to a boil and put the dumplings in it - make sure that the broth does not stop boiling. As soon as the dumplings pop up, remove them from the pan with a slotted spoon and transfer them to the pre-warmed tureen.

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