Uschi`s Bacon Dumplings, Tyrolean Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 10 roll (s), sliced, from the day before
- 5 medium egg (s)
- 0.5 liter ½ milk, hot
- 1 teaspoon, heaped salt
- 1 teaspoon pepper, colored from the mill, for seasoning
- 1 teaspoon marjoram
- 2 tablespoon butter
- 1 medium onion (s), finely chopped
- 1 packet parsley, frozen
- 1 tablespoon chives in rolls, fresh or frozen
- 2 tablespoon spelled flour, (whole grain)
- 150 g ham (Katenschinken), diced into small pieces
- some breadcrumbs
- 3 liters salt water
Print Recipe
Pin Recipe Instructions
- Pour hot milk over the sliced rolls. Sauté the onions in the butter in a small pan or in the microwave until translucent and add to the soaked rolls. Add the eggs, all the spices, parsley, chives and the diced ham and process everything in the food processor to form a dough. Thicken with flour and breadcrumbs as required, the dough must be malleable. Let the dumpling dough rest for a few minutes.
- Shape 8 large dumplings and soak in boiling salted water. Let simmer for 15-20 minutes in a half-open pot at a low temperature. When the dumplings float to the surface, they`re done.
- They go very well with beef roulades with red cabbage.
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