Summary

Ingredients

• 250 g chanterelles (chanterelles), cleaned
• 125 g pork belly, diced
• 125 g onion (s) (sprin onion)
• 250 g bread (s) (dumplin bread)
• 250 ml milk
• 75 g butter
• 3 egg yolks
• 3 egg whites
• 2 egg (s)
• 3 tablespoon parmesan, grated
• 3 tablespoon chives, cut into fine rolls
• 3 tablespoon parsley, finely chopped
• salt
• pepper
• oil

Print Recipe Pin Recipe

Instructions

1. Roast the chanterelles until they run out of water. Sweat the pork belly and spring onions. Add the butter, mix with the chanterelles, parsley, chives and milk, allow to cool and then stir in the egg yolks, season well with salt and pepper, pour everything over the dumpling bread and stir well. Let the dumpling mixture soak for 30 minutes.
2. Beat the egg whites into snow and fold into the dumpling mixture.
3. Place the dumpling mixture on cling film, shape into a thick sausage and roll it up in a napkin. Tie the ends together well and cook slowly in plenty of salted water for 30 minutes.
4. Take the napkin dumplings out of the water, rinse with cold water, unwrap and cut into not too thin slices.
5. Mix the eggs and parmesan together. Turn the serviette dumpling slices in it and bake golden yellow on both sides in a little oil.