Tyrolean Dumplings

Delicate dumplings made from bread with smoked ham — a classic dish of Austrian cuisine. They work wonderfully as a standalone dish or as a garnish for broth.

Ingredients

• 200 g Bread (stale, cut into cubes)
• 200 ml Milk
• 3 pcs Eggs
• 100 g Smoked ham
• 2 pcs Shallot
• 2 tbsp Fresh parsley
• 2 tbsp Wheat flour
• to taste Butter
• to taste Salt
• to taste Black pepper
• 1 pinch Nutmeg
• to taste Butter
• to taste Fresh parsley

Instructions

1. Finely chop the shallot and cut the smoked ham into small cubes. In butter, braise the shallot until translucent, then add the ham and parsley, quickly sauté and remove from heat.
2. Place the cubed bread in a bowl. Whisk the milk with eggs, season with salt, pepper, and nutmeg. Pour this mixture over the bread. Add the ham with onion, sprinkle with flour and mix everything thoroughly until you have a dense dough. If necessary, add more bread or flour. Season to taste and let rest for 30 minutes.
3. In a large pot, bring salted water to a boil. With wet hands, shape the dough into medium-sized dumplings and carefully place them in the boiling water.
4. Bring the water back to a boil, then reduce the heat and simmer the dumplings on low heat for 8–20 minutes depending on size, until they float to the surface and become soft.
5. Remove the dumplings with a skimmer, let them drain well. Serve, garnished with chopped parsley and drizzled with brown butter.