Recipe (english)

Tyrolean bacon dumplings

Tyrolean bacon dumplings
Quantity Ingredient
2 Onions
20 g Pigs lard
50 g Ham rind
500 g Sauerkraut
1 tsp Juniper berries
5 Colourful pepper grains
1 Bay leaves
1 tsp Sugar
0,125 l White Wine
3 Buns
0,125 l Milk
1 Eggs
130 g Streaky bacon
1 tbsp Parsley
1 tbsp Cut leek
Pepper & Salt
3 tbsp Wheat Flour Type 405

Tyrolean bacon dumplings are served with sauerkraut. Dice 1 onion. Heat 10 g lard in a casserole dish. Brown the onions and rind. Add the sauerkraut. Season with salt, juniper berries, pepper grains, bay leaf and sugar. Braise at medium temperature for 30 minutes. Gradually add the wine. For Tiroler Speck dumplings cut old baked rolls into small cubes and put into a bowl. Mix the milk with the egg and let it swell. Cut the bacon into small cubes. Heat 10 g lard in a pan and sauté the bacon. Dice 1 onion, add, fry until translucent and mix with the rolls. Finely chop the parsley and cut the leek and mix in. Season with salt and pepper and knead in flour. Form 4 Tyrolean bacon dumplings with moistened hands. Bring the stock to the boil, reduce the temperature and let the Tyrolean bacon dumplings cook for 15 minutes. Arrange Tyrolean bacon dumplings with sauerkraut on plates.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
660 kcal
52 g
19 g
38 g

(C)opyright by Marions Kochbuch