Tirolean Dumplings Recipe (Ready in 105 Min)

Bread, smoked ham and shallots come together in this pork — 105 minutes, 15 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 15 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 15 steps, it's worth setting aside proper time for.

How to make it

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.
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.
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.
Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
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).

You'll use: Frying pan / skillet · Pan · Saucepan

Ingredient substitutions

Milk: any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Eggs: ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Shallots: ½ small onion + a little garlic
Butter: olive oil (¾ the amount) · coconut oil · margarine

Tips & common questions

How long does Tirolean Dumplings take to make?

About 105 minutes from start to finish — an estimate based on the 15 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.