Bacon and herb dumplings
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.
For these delicious bacon and herb dumplings, you can use stale bread or bread. They can be prepared at will with a variety of herbs (eg basil, spice, yolk, parsley, rocket, sage, thyme, lady's mantle, etc.). I have used arugula.
ingredients
For 3 portions (about 12 dumplings):
- 250 g rolls or bread from the day before
- approx. 50 ml milk (room warm)
- 1 big onion
- 100 g lean bacon (or ham cubes)
- 1 tbsp butter
- 1 tbsp rapeseed oil
- 4 eggs
- about 80 g of herbs (eg rocket salad)
- 1 tbsp flour
- 1 - 2 tablespoons milk (room warm)
- some pepper
- 1 pinch of salt
- 1 tablespoon salt (for the cooking water)
- some mountain cheese
- 2 tablespoons butter
- some breadcrumbs
preparation
- First, the rolls (or bread) are cut into cubes and doused with the warm milk, the onion peeled and diced, the bacon cut into cubes, the herbs washed and chopped.
- In a high pan, heat butter and oil and steam the onion cubes glassy.
- Then place the bacon or ham cubes on the pan with the onions and steam them also lightly.
- Now the bread rolls / bread cubes are added, mixed with the onions and the bacon or ham and all together roasted for 2-3 minutes over high heat, then you take the pan from the stove and pour the lightly whisked eggs over the hot dumplings, so that the egg mass on the bottom of the pan starts to falter very easily. But do not let them falter too much, otherwise the dumplings will become too firm.
- Then the chopped herbs and 1 tablespoon of flour are incorporated into the dumpling mass, not kneaded, only lightly mixed with your fingers and 1 to 2 tablespoons warm milk, a little pepper and a pinch of salt are added to the mass.
- From the mass you form the dumplings and let them draw in the slightly boiling salt water for about 10 to 12 minutes depending on their size.
- Put the cooked dumplings on the plates, rub some mountain cheese over them and pour over the browned butter with breadcrumbs.
