Tirolean Dumplings
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.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Tirolean Dumplings via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.