Tyrolean Spinach and Bacon Dumplings |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I became intrigued with the multiple dumpling recipes on the web and combined a few that sounded particularly good for this version. I'll be really honest and say that I cannot guarantee authenticity. But any recipe that starts with stale bread gets bonus points in my book. You can use any stale bread you like - the heartier the better. Have these as a main dish with a nice sauce or gravy, or serve them in a bowl of soup or broth. Ingredients:
3 stale kaiser rolls |
3/4 cup plain yogurt |
1/4 cup milk |
2 eggs |
2 tablespoons butter, melted |
2 garlic cloves, minced |
2 cups fresh spinach, chopped |
2 slices speck, diced (smoked bacon) |
1/2 small onion, chopped |
2 tablespoons parsley, chopped |
2 -4 tablespoons flour |
salt |
cracked black pepper |
Directions:
1. Fry the speck in a small pan until just beginning to brown. Add garlic and onion. Saute until speck is crisp and onions are translucent. Add chopped spinach. remove from heat and set aside.
2. Dice kaiser rolls into small cubes. Place in large bowl with yogurt and milk. Add eggs and melted butter. Mix well.
3. Add speck/spinach mixture, parsley, flour, salt and pepper.
4. Mix well until all components are blended. Your hands are the best tool for this.
5. Set bowl aside an allow mixture to rest 30 minutes.
6. Meanwhile heat a large pot of salted water to a boil.
7. Shape mixture into dumplings the size of golf balls.
8. Drop into boiling water, one at a time so the water stays boiling.
9. Cook until dumplings rise to the surface.
10. Serve immediately.
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