Tirolean Dumplings

Pork · world favourite.

Ingredients

• 200g Bread
• 200ml Milk
• 100g Smoked Ham
• 3 Eggs
• 2 Shallots
• Knob Butter
• 2 tablespoons Parsley
• 2 tablespoons Flour
• To taste Salt
• To taste Pepper
• Pinch Nutmeg
• Garnish Butter
• Garnish Parsley

Method

1. Prep and chop — Finely chop the shallots, and dice the smoked ham or sausage into small cubes.
2. Heat the pan — Heat some butter or clarified butter in a pan and sweat the onions in it until translucent.
3. Fry — Add the meat and the parsley and fry together briefly before removing from the heat.
4. Season — Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg.
5. Mix together — Pour over the bread. Stir in the sausage and onion paste and mix in the flour.
6. Mix together — Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste.
7. Continue cooking — Smooth the surface of the dough out and leave to stand for approx. 30 minutes.
8. Heat the pan — Heat up a good quantity of salted water in a large pan.
9. Continue cooking — Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required.
10. Continue cooking — Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
11. Bring to a boil — Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
12. Serve — 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).

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