John Myers
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Ham and Bread Dumplings with Porcini Mushroom Ragout
The perfect ham and bread dumplings with porcini mushroom ragout recipe with a picture and simple step-by-step instructions.
Ham bread dumplings:
- 4 Roll from the day before
- 200 ml Hot milk
- 125 g Diced, smoked ham
- 1 Onion approx. 100 g
- 1 tbsp Butter
- 2 Eggs
- 1 tsp Salt
- 1 Cup Chopped / cut parsley
Porcini mushroom ragout:
- 300 g Porcini mushrooms TK (collected, cleaned, cut and e
- 1 Small onion about 50 g
- 1 tbsp Butter
- 0,5 Cup Chopped / cut parsley
- 200 ml Chicken broth (1 teaspoon instant)
- 200 g Cooking cream (here: from HANSANO)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 pinch Chilli flakes
To serve:
- Parsley stalks for garnish
Ham bread dumplings:
- Halve the rolls lengthways, cut into thin slices, pour the hot milk (200 ml) over them and press together. Peel the onion, dice finely, fry / stir-fry in a pan with butter (1 tbsp) with the diced ham (125 g) and add to the soaked bread roll. Add eggs (2 pieces), salt (1 teaspoon) and parsley chopped / cut (1 cup) and mix / knead well with your moistened hand. The dumplings can be covered and left to stand for a few hours until they boil. Shape 8 dumplings with moistened hands and slide them into hot water. Simmer / cook for about 15-20 minutes until the dumplings turn and rise to the surface. Remove with the ladle and place on a plate with the center plate turned upside down so that the cooking liquid can drain off.
Porcini mushroom ragout:
- Peel the onion, dice finely and fry in a pan with butter (1 tbsp). Add the frozen mushrooms (then taste like fresh mushrooms!) And fry / thaw them briefly. Deglaze / pour in the chicken broth (200 ml / 1 teaspoon instant), fold in the cooking cream (200 g) and season with salt (2 big pinches), pepper (2 big pinches) and chilli flakes (1 pinch) and everything about 15 – Simmer / reduce for 20 minutes.
Serve:
- Serve ham and bread dumplings with porcini mushroom ragout, garnished with parsley.
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