Mutschelmehl dumplings are quick to make
You probably know breadcrumbs. The term Mutschelmehl is used less often. But he should be known in the Ulm region. It describes a particularly fine bread flour. Read here how to prepare dumplings from it.
What you need:
- 1 to ½ liter of broth
- 50 grams of butter
- 80 grams of mutschel flour
- 2 eggs
- Salt, pepper, nutmeg
- fresh, chopped parsley
Mutschelmehl, Weckmehl, breadcrumbs and more are similar products. To the Bread and they are often used for small dumplings in clear soups. Here you will find interesting facts about the variants and a recipe for fine dumplings.
Mutschel-what? - Terms and meanings
- You don't know the term Mutschelmehl? That is quite possible, because behind it there is a product that has different regional names.
- Mutschelmehl can still be bought today and, according to the manufacturer, is made from freshly baked and crust-free white bread that is particularly finely ground. So it is similar to the well-known breadcrumbs, whereby Mutschelmehl is especially for fine dishes, so dumplings, delicate breading, cake and desserts is suitable.
- If you rub breadcrumbs yourself, use dry ones bun with crust. For Mutschel flour, the white bread is freshly baked and this is ground without a crust.
- According to various forums, some swear by the quality of Mutschel flour, others see no difference to bread flour.
- Regionally, you might also come across the term weck flour. This comes from the Palatinate and these are also grated rolls. Breadcrumbs, breadcrumbs, breadcrumbs or just crumbs are other terms used.
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Mutschelmehl dumplings - that's how it's done
A clear soup with dumplings made from mutschel flour is quick to prepare and delicious.
- Knead the mutschel flour, eggs, butter and spices into one dough. If you like, you can also mix in freshly chopped parsley. The dough must soak for ten minutes.
- Bring the meat broth or vegetable broth (depending on your taste) to a boil. Season them with salt, pepper and a little nutmeg.
- Shape the dough into small dumplings (about a teaspoon each) and add them to the boiling broth. The whole thing should simmer until the dumplings come up.
- Then let the soup with your mutschelmehl dumplings steep for about ten minutes and serve with a little chopped parsley.
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