Ham Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g veal sausae
- 2 tablespoon semolina
- 1 tablespoon breadcrumbs
- 3 tablespoon heavy cream
- 1 egg (s)
- 80 g ham, raw (e.. Serrano)
- 1 tablespoon parsley, chopped
- 1 shallot (s)
- 2 slices toast, without crust
- nutmeg
- pepper
- butter
Print Recipe
Pin Recipe Instructions
- Finely chop the shallot and sweat in the butter until translucent. Cut the ham into very fine strips. Whisk the egg with the cream.
- Remove the crust from the toast, drizzle with the egg-cream mixture, let it soak in and pick apart with a fork. Work in the breadcrumbs and semolina. Add the veal roast with pepper, nutmeg, parsley, onions and ham and work everything into a homogeneous mass (salt is not necessary as the ham and roast meat are salty enough).
- Peel off the lobes with a damp teaspoon and let them steep in the boiling broth for 15 minutes.
- Variation: Soak some dried porcini mushrooms in boiling water, squeeze out, finely chop and add to the cam mixture. Then replace or supplement the cream with the soaking liquid.
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