Tirolean Dumplings
Allergens: Eggs, Gluten, Milk
Austrian bread dumplings: ham and egg bound in the Tiroler style.
Ingredients
- Salt
- Black pepper
- Plain flour 2 tbsp
- Fresh parsley
- Shallots 2
- Ham 100 g
- Butter
- Eggs 3
- Milk 200 ml
- Bread 200 g
- Nutmeg
Method
- Finely chop the shallots, and dice the smoked ham or sausage into small cubes.
- Heat some butter or clarified butter in a pan and sweat the onions in it until translucent.
- Add the meat and the parsley and fry together briefly before removing from the heat.
- Place the bread in a bowl.
- Beat the milk with the eggs and season well with salt, pepper and nutmeg.
- Pour over the bread.
- Stir in the sausage and onion paste and mix in the flour.
- Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste.
- Smooth the surface of the dough out and leave to stand for approx. 30 minutes.
- Heat up a good quantity of salted water in a large pan.
- Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required.
- Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
- Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
- Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).