Recipe Index

Ingredients

• 7 oz stale white bread, crusts removed and cut into ½ in cubes
• 13½ Tbsp milk, warmed
• 3½ oz smoked ham (or speck), finely diced
• 3 eggs, lightly beaten
• 2 shallots, finely chopped
• ¾ oz butter, plus extra melted butter to serve
• 2 tbsp chopped parsley, plus extra to serve
• 2 tbsp plain flour
• Salt and black pepper, to taste
• Pinch of grated nutmeg

Method

1. Pour the warm milk over the bread cubes in a large bowl and leave to soak for 15 minutes.
2. Melt the butter in a small pan and cook the shallots for 3 minutes until soft. Add the diced ham and fry for 2 minutes, then tip into the soaked bread.
3. Add the eggs, parsley, flour, nutmeg, salt and pepper and mix with your hands to a soft, even mixture. Rest for 15 minutes; if it feels very wet, mix in a little more flour.
4. With wet hands, form 8 round dumplings, pressing them firmly so they hold together.
5. Bring a large pot of salted water to a bare simmer (not a rolling boil). Lower in the dumplings and poach for 15 to 20 minutes until they float and feel firm.
6. Lift out with a slotted spoon, drain briefly, and serve drizzled with melted butter and scattered with parsley, in clear broth or alongside roast pork and sauerkraut.

Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data