Bone Marrow Dumplings | Recipes

Mama’s Bone Marrow Dumplings Recipes

A Traditional German Soup Dumpling

“My America friends freaked out when I ordered “Markklößchen Suppe”—Bone Marrow Dumpling Soup, during a visit to Germany,” said my friend Ramel during one of our conversations reminiscing about Good Old Germany.

Since, things have changed considerably.

With the revival of homemade bone broth, the marrow also found its way back onto many more plates—ranging from simple bread spread, custard and pastries (sluberkens), to the well known Italian dish osso buco.

You may wonder,”Why Many More Plates?” The answer is simple.  While monosodium glutamate (MSG) pushed itself into many kitchens in the form of cheap broth/bouillon granules and cubes, serious cooks and chefs always made—and still make, their own stock for bouillon/broth and demi-glace.

However, as people have become more health conscious, many are exploring healthy traditional dishes again.

Bone broth is one.

And, to make bone broth, you need bones. Yes, lots of bones.  And, when you have lots of bones, you also have a decent amount of bone marrow. 

What do you do with the marrow? Well, some people still feed it to their dogs—who love it, while others have discovered that this stuff is actually delicious.

And, you may wonder, “How did I acquire the taste for bone marrow?”

While growing up, most of the bone marrow never made it into a dish or onto a plate. Often, my mom would take the warm marrow and eat it as is or spread it on a piece of dark bread. And, I naturally followed suit.

But when she did make dishes out of bone marrow they were a special treat.

One of my favorites was bone marrow dumpling soup—a delicate tasting bouillon with delicious bone marrow dumplings.

Bone Marrow Dumplings

Let’s look at two different methods of making bone marrow dumplings. The first method—Method 1, calls for removing the marrow and then cook it. The second method—Method 2, requires cooking the bone and then remove the marrow.

Method 1: Bone Marrow Dumplings made with bone marrow from uncooked bone

Portions:4-6

Ingredients:

  • 3 tbsps. of melted beef marrow (about 3 large bones)
  • 2 eggs (separated)
  • ½ to 1 tsp. finely chopped parsley
  • 1 pinch nutmeg (I prefer fresh ground)
  • 11/3 cup (approx.  120 gram) bread crumbs
  • 1 tbsp. cold water
  • 1/2 tsp. salt
  • 1-liter bouillon for soup.
  • 1-liter water, plus salt—optional, but highly recommended.

Preparation:

This step is optional:The day before, rinse bones with coldwater.  Next, place marrow bones into a large pot and cover with cold water.  Let bones rest in cold water, in refrigerator, for a day.  Change the water several times during this period. Doing so, will turn the normally grey colored  marrow  pale  pink.

  1. With a knife, remove bone marrow from bones, or use thumbs and push marrow out of bone.
  2. Cut marrow into smaller pieces.
  3. Boil or cook the marrow until it is melted (approx. 10-15 minutes)
  4. Strain the melted marrow through a fine sieve.
  5. Put 3 tablespoonfuls of marrow into a mixing bowl and let it cool off.
  6. With a whisk, beat the cooled marrow to a foam.
  7. Add the egg yolks, salt, parsley and nutmeg.
  8. Gradually add breadcrumbs and water.
  9. Finally, beat the 2 egg whites to a stiff froth and fold into the mass.
  10. Bring bouillon or salt water to a boil. With wet hands, form small dumplings (about the size of rum balls); put the dumplings in and simmer for 15-20 minutes.

Note: It is best to try one dumpling first. In case the dough does not hold together, add some more breadcrumbs the dough. In case it is too hard, add a little melted butter.

If you simmered the dumplings in bouillon, the soup must be served at once. Add a little chopped parsley as garnish. For a pleasing and palatable addition, add a dash of nutmeg to soup.

If you simmered the dumplings in saltwater, remove the dumplings formthewaterand set aside. When you’re readytoserve the soup,bring bouillon to a boil; reduce heat and add dumplings. Serve soup at once.

Note: While the salt water method is an extra step, the overall product has a milder flavor.

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Photo by RitaE via Pixabay

Method 2: Bone Marrow Dumplings made with bone marrow from cooked bone

Portions:4

Ingredients:

  • 1 liter water
  • Three large bones. We want ~120 grams of bone marrow i.e. a little over 4 ounces
  • 2 eggs (separated)
  • 1 pinch nutmeg (I prefer fresh ground)
  • 120 grams (approx.  11/3 cup (approximately) breadcrumbs
  • 1/2 tsp. salt
  • 1 bunch parsley; leaves only, finely chopped.

Preparation:

The day before, rinse bones with coldwater.  Next, place marrow bones into a large pot and cover with cold water.  Let bones rest in cold water, in refrigerator, for a day.  Change the water several times during this period. This simple process turns the normally grey colored  marrow pale pink.

  1. Bring water to boil.
  2. Add bones and let simmer for 15 minutes.
  3. Remove bones from water and push marrow through bone.
  4. Set bones and stock aside. You will use both later.
  5. Press marrow through a fine kitchen strainer. (It’s okay if the marrow is not all the way cooked)
  6. Place marrow into mixing bowl; with a fork, mix in eggs, salt, nutmeg and breadcrumbs. Knead in parsley.
  7. Let dough rest for approx. 20 minutes.
  8. Bring stock (from step 4) to a boil. Add a small dumpling (rum ball size) to test. Note: It is best to try one dumpling first. In case it does not hold together, add some more breadcrumbs. In case it is too hard, add a little melted butter.
  9. To make things easier, and to get a consistent size, break dough into half. On a cutting board form two rolls (approx. 1/2-inch in diameter). Next, cut dough rolls into 1/2-inch cubes. Between wet hands, roll cubes into small balls. Set aside until ready to serve.
  10. When ready to serve the soup, bring stock to a boil, add salt and dumplings and let simmer, not boil or cook, for 15 minutes.
  11. Transfer dumplings to bouillon. For a pleasing and palatable addition, add a little chopped parsley as garnish and add a dash of nutmeg to soup.

If you have any questions, please feel free to contact me.

 Guten Appetit!

Featured Image by StockSnap via Pixabay

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