They are called Ulmer Klösse because they were originally made from Ulmer corn flour. Mutschel flour consists of finely ground light bread rolls (Mutschels), which were something very special in the past. The word „Semmelbrösel“ (breadcrumbs) did not appear at all in the Swabian vocabulary (in the region where I come from); it was called Mutschelmehl. Dumplings were cut from the prepared dough and simmered in broth.

Ingredients (for 4 people):

• 300 grams of old bread
• 150 grams of water
• 150 grams of 3.8% milk
• 1 onion
• 2 eggs
• 50 grams of bacon fat
• Parsley to taste
• Salt, pepper, nutmeg
• Breadcrumbs

Préparation:

Total time: 1h 30min
Cooking time: 30 min
Preparation time: 1h

Cut or tear the bread into small pieces and soak it in the water-milk mixture for at least 1 hour. Stir occasionally.

Dice the bacon and fry it. Sauté the onion and parsley in the bacon fat. Let cool.

Squeeze the bread a little. It should not be soaked but well moistened. Mix in a bowl with the bacon, onion, and parsley, then add the 2 eggs. Season with salt, pepper, and nutmeg.

Adjust the seasoning to taste. If the mixture is too „wet,“ add 1 to 2 tablespoons of breadcrumbs to bind it.

Cut strips of plastic wrap that will later fit in the pot and are large enough to seal the ends tightly. Spread soft butter on the wrap and use a spoon to place small heaps of dough close together.

Fold and roll into a round shape. Let it steep in boiling water for 30 minutes. Unwrap and serve with rich sauces like goulash.

Utensils:

• Scissors – for cutting the plastic wrap
• Cutting board – for chopping the bacon and onion
• Chef’s knife – for chopping ingredients
• Bowl – for soaking the bread
• Large pan – for frying the bacon and cooking the rest of the ingredients
• Wooden spoon – for stirring while cooking