Tirolean Dumplings
These dumplings emerge from the Alpine valleys where bread and dairy sustained mountain communities through long winters. The technique of soaking bread in milk before mixing creates an impossibly tender crumb that holds its shape in simmering broth, while smoked ham provides the savory anchor that transforms humble ingredients into something substantial. This is peasant cooking refined through centuries of necessity.
Instructions
Step 1 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.
Step 2 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.
Step 3 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.
Step 4 Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
Step 5 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)..
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