Bohemian Dumplings with Bacon-Persil Butter
Bohemian dumplings with bacon‑parsley butter is a recipe featuring fresh ingredients from the sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g stale white bread (or rolls)
- 250 ml milk
- 2 Eggs
- 50 g bacon cubes
- 1 tbsp freshly chopped parsley
- Salt
- Pepper (freshly ground)
- nutmeg
- 1 Tbsp butter (for the cloth)
- 100 g bacon cubes
- 50 g butter
- 2 tbsp freshly chopped parsley
Instructions
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1.
Cut the bread into about 1.5 cm cubes. Bring the milk to a boil and pour it over the bread. Let stand for about 10 minutes, then gently fold in the eggs, bacon cubes and parsley. The mixture should not be too wet and must hold together well. Season with salt, pepper and nutmeg. Spread butter on a damp linen or kitchen towel (pre‑boiled), place the dumpling dough on it, shape into a slightly flattened roll and wrap tightly in the cloth. Tie the ends with twine. Drop into boiling salted water and let simmer for about 30 minutes at low temperature.
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2.
Meanwhile, slowly render the bacon in hot butter. Add the parsley at the end.
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3.
Lift the dumplings from the water, let rest briefly and unwrap from the towel. Slice into rounds and arrange on plates. Pour the parsley‑bacon butter over them and serve with salad as desired.
