Main course
Tirolean Dumplings
These savory Tirolean dumplings are built on a base of bread soaked in milk and eggs, then studded with finely diced smoked ham, sautéed shallots, and fresh parsley. They're simmered until tender and often served either as a hearty garnish for soups or as a standalone dish, finished with browned butter and more parsley. The dough comes together quickly, then rests for about half an hour before forming.
55 minServes 4
Method
5 steps · 55 min total
- 01
Sauté Shallots and Ham
Finely chop the shallots, and dice the smoked ham into small cubes. In a pan, melt a knob of butter and sweat the shallots until they're translucent.
Add the ham and parsley, frying briefly until everything is just warmed through, then take it off the heat.
- 02
Mix the Dough
Place the bread in a bowl. In a separate bowl, whisk the milk with the eggs, then season generously with salt, pepper, and a pinch of nutmeg before pouring it over the bread.
Stir in the cooled ham and onion mixture, then mix in the 2 tablespoons of flour. Combine everything into a relatively firm dough, adding more bread or flour if needed, and adjust the seasoning to your taste. Smooth the surface and let the dough rest for about 30 minutes.
