Tirolean Dumplings Recipe

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.

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.