Chef Jackson Rouse of The Rookwood has been kind enough to share his German Dumplings in pork broth with us. Though this is a 3-part recipe (broth, turnip confit, dumplings), we think you will find the final product worth it!
Part One: Pork Neck Broth
Yield: about 5 quarts
- 5 pounds pork bones
- Vegetables, coarsely chopped – 2 carrots, 3 stalks celery, 1 medium to large onion with skins, 2 whole garlic cloves, 4 sprigs thyme, 2 bunch parsley stems
- ¼ cup honey
- 1/4 cup sherry vinegar
- water to cover pork bones
- 3 cups Maderia wine
- 2 tablespoons Tamari soy sauce
- Step 1. Soak. Place pork bones and pigs feet in bottom of stock pot and cover with water and add vinegar. Let sit for 30-60 minutes. This will help pull the minerals from the bones.
- To develop more flavor, you can roast the meaty bones first. Set in a roasting pan and roast at 350 – 400 degrees for about 45-60 minutes Then add to the stock pot and soak.
- Step 2. Skim. Bring to a gentle rolling boil and skim any scum that forms on the surface. Add veggies, wine, tamari, after skimming.
- Step 3. Simmer. Turn temperature to low and simmer very gently, covered, 24 hours.
- Step 4. Strain. Let broth cool to about room temperature
Part Two: Confit turnips
- 10 sprigs fresh thyme
- 12 garlic cloves, smashed
- 4 bay leaves
- 3 cups melted butter or olive oil
- 3 pounds baby
- 2 teaspoons kosher salt, plus more
- Freshly ground black pepper
Heat thyme, garlic, bay leaves, and butter in a medium saucepan over medium-high heat, reduce heat to medium, and cook gently 15 minutes.
Toss turnips with 2 tsp. salt in a medium bowl. Add turnips to fat, increase heat to medium-high, and cook until turnips are tender, 20–25 minutes. Using a slotted spoon, transfer turnips to a platter; season with salt and pepper.
Part Three: Chicken Liver dumplings
- 12 dry rolls 4-5-inches each (16 bricks Cuban Bread)
- 2.5 cup lukewarm milk
- 3 tablespoon unsalted butter
- 2.5 medium yellow onion peeled and finely chopped
- 3/4 cup finely chopped fresh parsley
- 6 eggs
- 1.5 pound fresh chicken liver
- 3 teaspoons fresh thyme
- 1.5 teaspoon lemon zest
- salt and freshly milled black pepper
- dry bread crumbs
- 5 quarts homemade pork neck broth
- If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
- In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
- Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
- Wash the liver and pat it dry with paper towels. Grind it in a meat grinder and add it to the mixture. Add the thyme and lemon zest and season generously with salt and pepper.
- Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
- Shape 16 round dumplings and lower them into the simmering water. Cook covered for 15 minutes without boiling.
- In the meantime, heat the pork broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot neck broth over them, garnish with chives, fresh chopped baby celery, roasted mushrooms, confit turnips, fresh sage chopped and serve very hot.