A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 12 dumplings
500 g flour
½ tsp salt
1 cube yeast (42 g)
250 ml lukewarm milk
2 eggs
60 g butter
20 g sugar
1 tsp salt
2 tbsp butter
Filling
1/2 onion, finely diced
150 g HANDL TYROL Ham Cubes
80 g HANDL TYROL Bacon Spread
Salt & pepper
Parsley & garlic
Creamy Leek
1 bunch leek
500 ml whipped cream
100 ml vegetable broth
2 tbsp butter
1 tbsp olive oil
1 tbsp cornstarch
1 pinch nutmeg
2 tbsp butter
Salt & pepper
Vegetable oil
For the necessary flavor - Our Ham Cubes
Method
Level of difficulty:
Advanced
Dumplings
- Melt butter in a small pot. Add milk, yeast, and sugar with a pinch of salt, and mix well. Caution: Warm the milk-butter mixture only until lukewarm.
- Place wheat flour in a mixing bowl, add the milk-butter mixture and 2 eggs. Knead vigorously until a smooth dough forms.
- Grease a clean bowl with vegetable oil, place the yeast dough in it, cover with a kitchen towel, and let it rise in a warm place.
- Meanwhile, for the filling, peel and finely dice onion and garlic. Finely chop parsley.
- Heat a pan and fry the bacon cubes with some oil until crispy.
- Add diced onion and grated garlic, sauté briefly, and season with salt & pepper. Finally, stir in the chopped parsley. Let it cool slightly.
- Tear apart the spread and mix it with the onion-bacon cube mixture.
- Preheat the oven to 180 degrees Celsius (fan) and butter an ovenproof dish.
- Place the dumpling dough on a lightly floured work surface and divide it into 12 pieces. Flatten the dough pieces with your hands, place a tablespoon of the filling in the center, press the edges together, and close it into a ball. Set the ball with the sealed side down on the work surface and round it with both hands (see video).
- Place the dumplings with the sealed side down in the prepared dish.
- Cover the dumplings and let them rise in a warm place for another 30 minutes.
- Brush with melted butter and bake in the oven for 30 minutes.
Creamy Leek
- For the leek sauce, wash, clean, and finely slice the leek. Pluck the parsley leaves and finely chop them.
- Blanch in boiling water for 2 minutes and then shock in ice water, then let it dry slightly in a sieve.
- Heat 300 ml cream in a pan, season with salt, pepper, and nutmeg. Add 100 ml vegetable broth and briefly bring it to a boil.
- Mix 1 tbsp cornstarch with 3 tbsp vegetable broth and use it to thicken the sauce.
- Now stir in the leek and parsley into the sauce.
- Whip the remaining 200 ml cream until stiff and fold it in just before serving.
Recommendation: Serve with a chive sour cream dip!