Tirolean Dumplings

Name: Tirolean Dumplings
Yield: 2
Ingredients: 2 tablespoons Wheat flour; 200 g Bread; 200 ml Milk; Butter; 3 Egg; Pepper; Salt; Parsley; pinches Nutmeg; 2 Shallots; 100 g Smoked Ham

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Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein21 %32 g
Carbs44 %67 g
Fat34 %23 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	614 kcal	165 kcal
Protein	32 g	8.6 g
Carbs	67 g	18 g
Fat	23 g	6.2 g

One serving is about 373 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Austria

Ingredients

2 tablespoons Wheat flour
200 g Bread
200 ml Milk
Butter (Garnish)
3 Egg
Pepper (To taste)
Salt (To taste)
Parsley (Garnish)
pinches Nutmeg
2 Shallots
100 g Smoked Ham

Instructions

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).