Cheese – Water Sparrows with Onions and Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 450 g flour
- 4 egg (s)
- 1 teaspoon salt
- 1 pinch (s) sugar
- 150 ml milk
- 150 ml water, lukewarm
- 150 g cheese, rated
- 150 g ham, diced ham
- 2 small onions
Print Recipe
Pin Recipe Instructions
- Put the flour, eggs, salt and sugar in a mixing bowl, stir into a dough with the dough hook, mix water / milk and add to the dough as required, a viscous dough should form (if you hold the bowl at an angle, it should flow slowly, similar to spaetzle dough). Dough should taste a little too salty, otherwise the sparrows will taste bland afterwards. Mix in the grated cheese.
- Let the dough rest until the water boils (add a lot of salt to the water). Add a teaspoon of dough to the boiling water in portions (not too many at once, approx. 10 pieces). Let cook until the sparrows come to the surface. Skim off and put in a colander.
- Heat the oil in a pan, fry the water sparrows, after the first turn, add the ham, then the finely diced onions. When the onions are translucent and the water sparrows are golden - bon appetite.
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