These German dumplings are made with cream cheese, egg and bread crumbs and boiled before adding to a finished soup. Other names for German dumplings are Klößchen, Kloesschen, gnocchi or nocken. This recipe can be made ahead and frozen.

Makes about 30 dumplings.

See Also

Winter Squash Soup

Asparagus Cream Soup

Ingredients

• 8 oz. cream cheese
• 1 egg
• 1/2 c. dried breadcrumbs
• 1/4 tsp. salt, or to taste
• Pepper, to taste
• Freshly ground nutmeg, to taste

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes

Preparation

Bring a large pan of water to just under a boil.

Mix all dumpling ingredients in a bowl and let stand for 5 minutes. If the dough is too thin to form into dumplings, add another tablespoon of bread crumbs.

Using two teaspoons, form dumplings (see image) by taking about 1 tablespoon of dough in one teaspoon and using the second teaspoon to smooth the dumpling. If you transfer the dough several times between the two spoons, you will form a triangular egg shaped dumpling that is common in German cuisine.

If you would rather, you may also just form smooth, round balls using your hands.

Drop the dumplings into the simmering water or broth and cook for 3 - 5 minutes, or until done. Dumplings are done when they float to the surface and are firm all the way through. Remove with a slotted spoon and let drain. Use in Carrot Cream Soup or other soup that you think needs dumplings, such as Asparagus Cream Soup or Winter Squash Soup.

Tip: If you have more dumplings than soup, you can freeze them, separated, on a tray and then keep them frozen in freezer bags. Thaw them in the refrigerator and warm them in the soup to serve.