Classic marrow dumplings

For 4 people
  • 60 g beef pulp (3-4 marrow bones)
  • 1 small carrot
  • 1 small stick of leek
  • 60 g breadcrumbs
  • 1 egg (weight class 2)
  • salt
  • white pepper
35 minutes
Place the marrowbones in cold water for about 1/2 hour. Clean and wash the vegetables and cut into very fine strips. Press out the pulp, heat while stirring until it becomes pliable. Add breadcrumbs, egg, salt and pepper, mix everything well and let rest for about 10 minutes.
Shape into small balls. Let the dumplings steep in hot broth for 5-8 minutes. Makes about 20 dumplings.


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