German Dumplings

It took me far too long to figure out how to spell fleisch knoephla. I’d only ever heard the words so I didn’t entirely know what to search for.

For the dough:

Mix together 2 cups of flour, 2 eggs, a pinch of kosher salt, and 1/4 cup of water. Wrap tightly and refrigerate for about an hour.

For the filling:

Caramelize one large diced yellow onion: cook over low-medium heat with approximately 2 tablespoons of olive oil for about 15 minutes. Add 1 teaspoon of white sugar and continue cooking until the onions take on a more more golden color. Remove from heat and let cool. Sprinkle lightly with a couple pinches of kosher salt.

Mix together 1 pound of ground beef, the cooled caramelized onions, 1 teaspoon ground white pepper, 1 teaspoon fresh ground black pepper, 1 tablespoon ground brown mustard seeds and 2 teaspoons kosher salt. Use your hands. You want the heat of your hands to help mix everything together.

For the croutons:

Cube sourdough bread to make about a cup of croutons and toss lightly in two teaspoons of olive oil. Place onto a baking sheet and bake in a 350 degree oven until lightly browned.

Roll out the dough as thin as you can. Cut into squares and fill with beef mixture, folding to make a triangle and crimping along the edges with a fork.

If you end up with extra filling (I do), brown the beef mixture and use as the base for the rest of your food.

Cooking in batches, drop into boiling salted water. Cook about 8 minutes. Remove with a slotted spoon. Serve with croutons sprinkled over the top.

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