Tirolean Dumplings

5 steps · 55 min total

1. 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.

2. 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.

3. 03

   Form Dumplings

   Bring a good quantity of salted water to a boil in a large pan. Use the dough to form dumplings, making them smaller if you plan to use them in soup, or medium-sized for a main dish. Keep your hands moistened with cold water as you work; this helps the dumplings stay smooth.
4. 04

   Simmer Dumplings

   Carefully drop the formed dumplings into the boiling water. Once the water returns to a boil, reduce the heat to a gentle simmer and cook for 8 to 20 minutes, depending on their size, until they're cooked through.
5. 05

   Serve

   Remove the dumplings from the water and let them drain well. Serve them immediately, garnished with fresh chopped parsley and a drizzle of melted butter that's been cooked until it takes on a nutty, browned color.