Tyrolean Dumplings

Name: Tyrolean Dumplings
Total time: 55 min
Yield: 4 servings
Cuisine: Austria
Ingredients: 200g stale white bread, cubed; 200ml semi-skimmed milk; 100g smoked ham, finely diced; 3 large eggs; 2 shallots, finely chopped; 30g butter; 3 tbsp fresh flat-leaf parsley, chopped; 2 tbsp plain flour; Pinch of ground nutmeg

Rustic Austrian bread dumplings studded with savoury smoked ham and fragrant fresh parsley.

55 min serves 4 Medium

Ingredients

200g stale white bread, cubed800g

200ml semi-skimmed milk1L

100g smoked ham, finely diced120g

3 large eggs6 pack

2 shallots, finely chopped300g

30g butter250g

3 tbsp fresh flat-leaf parsley, chopped30g

2 tbsp plain flour1.5kg

Pinch of ground nutmeg35g

Method

Finely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat.
Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes.
Heat up 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. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
Place in 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 up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.76 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£7.70 est. · serves 4

Method

Finely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat.

Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes.

Heat up 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. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.

Place in 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 up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).