Tirolean dumplings — hearty Alpine bread dumplings studded with smoked ham, onion and herbs, simmered until tender. Lovely in soup or served with browned butter and parsley.
- 200g Bread
- 200ml Milk
- 100g Smoked Ham
- 3 Eggs
- 2 Shallots
- 2 tablespoons Flour
- To taste Salt
- To taste Pepper
- Pinch Nutmeg
- Garnish Butter
- Garnish Parsley
Preparation
- Finely chop the shallots and dice the smoked ham into small cubes. Heat some butter or clarified butter in a pan and sweat the onions until translucent. Add the meat and the parsley and fry together briefly, then remove from the heat.
- Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg, then pour over the bread. Stir in the ham and onion mixture and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again to taste. Smooth the surface and leave to stand for approximately 30 minutes.
- Heat a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required, moistening your hands regularly with cold water so they take on smooth forms.
- Place in the boiling water, bring back to the boil, turn down the heat, and simmer gently for 8–20 minutes, depending on the size.
- Remove from the water, dry off well, and serve garnished with chopped parsley and melted butter that has been cooked to a nut-brown colour.
