Warm, hearty, and deeply satisfying, this broth with meat dumplings is a comforting dish perfect for any season. Featuring a rich, flavorful broth and tender dumplings filled with seasoned meat, this dish combines rustic simplicity with gourmet flavor. It’s ideal as a starter or a light yet filling main course.
Preparation time ⏰:
Total time: 2 hours 30 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Broth:
- 500g (1 lb) beef or chicken drumsticks
- 8 cups water
- 1 large onion, halved
- 2 medium carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 3 garlic cloves, smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- Salt to taste
- Fresh parsley, for garnish
For the Dumplings Dough:
- 1 cup all-purpose flour
- 1/4 cup water (plus more as needed)
- 1 large egg
- 1/4 teaspoon salt
For the Dumplings Filling:
- 200g (7 oz) ground beef, pork, or chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1 tablespoon fresh parsley or dill, chopped
Nutritional Information (per serving):
Calories: 380 kcal
Protein: 26g
Fat: 12g
Carbohydrates: 34g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Cook the Dumplings Meat:
- Place the meat in a large pot and add 8 cups of water. Bring to a boil and skim off any foam that forms on the surface.
Add Vegetables and Seasonings:
- Add onion, carrots, celery, garlic, bay leaf, and peppercorns to the pot. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the meat is tender and the broth is flavorful.
Strain the Broth:
- Remove the meat and set it aside. Strain the broth to remove vegetables and spices. Return the clear broth to the pot and season with salt to taste. Keep warm on low heat.
Shred the Meat (Optional):
- If desired, shred the cooked meat and add it back to the broth for a heartier dish.
Make the Dumplings Dough:
- In a medium bowl, combine flour, water, egg, and salt. Mix until the dough comes together. Add a little more water if the dough is too dry.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Wrap it in plastic wrap and let it rest for 15-20 minutes.
Prepare the Dumplings Filling:
- In a mixing bowl, combine ground meat, onion, garlic, pepper, salt, paprika (if using), and fresh herbs. Mix until evenly combined.
Assemble the Dumplings:
- Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into 2-inch circles using a cookie cutter or the rim of a glass.
- Place a small spoonful of meat filling in the center of each circle. Fold the dough over to form a half-moon shape, pinching the edges to seal.
- Optionally, crimp the edges with a fork for extra security and decoration.
Cook the Dumplings:
- Bring the strained broth back to a gentle boil. Add the dumplings in batches to avoid overcrowding.
- Cook for 5-7 minutes, or until the dumplings float to the surface and the meat inside is cooked through.
Serve the Broth with Dumplings:
- Ladle the hot broth into bowls and add dumplings to each serving.
- Garnish with fresh parsley and serve immediately.
Serving Tip 💡:
Serve this hearty broth with a slice of crusty bread or a side salad. You can also add extra vegetables like steamed spinach or sautéed mushrooms for a more filling meal.
