Tyrolean Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 d 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g bread roll (s), stale, thinly sliced (dumplin bread
- 200 ml milk
- 4 egg (s)
- 100 g bacon, mixed, Tyrolean
- 100 g sausae (Bersteierwurst or Kaminwurzen)
- 20 g butter
- 80 g flour
- 1 small onion (s), finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Mix the dumpling bread with milk and eggs and let it steep for 20 to 30 minutes. Fry small, diced bacon and finely weighed mountaineering sausage in melted butter together with onions, parsley and chives. Let cool and add to the dumpling bread. Sprinkle flour on top, season with salt and nutmeg and knead all the ingredients into a firm, not too moist mass.
- Shape dumplings out of it with moistened hands. Cook in salted water, best to start with a small test dumpling if it crumbles, add a little more flour to the dumpling dough, if it is too firm, add a little milk. Let the dumplings simmer in gently simmering salted water for about 20 minutes.
- A mushroom sauce goes well with it.
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