John Myers
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Dumplings: Bacon and Gugelhüpfchen in Cheese and Cream Sauce
The perfect dumplings: bacon and gugelhüpfchen in cheese and cream sauce recipe with a picture and simple step-by-step instructions.
The bacon Gugelhüpfchen
- 250 g Pretzel and white bread cubes – left over from the fondue
- 200 ml Milk
- 1 piece Egg from the chicken I trust
- 1 piece Clove of garlic
- 1 piece Fresh onion
- 50 g Diced bacon, but very small
- 1 handful Parsley fresh, the last from the garden
- 1 tablespoon Butter
- 1 pinch Salt
- 1 pinch Black pepper from the mill
The cheese sauce
- 1 pinch Cheese from fondue *
- 100 ml Cream
- 1 piece Onion
- 1 tablespoon Olive oil
- 1 tablespoon Chopped parsley until smooth
the bacon gugelhüpfchen
- Cut the pretzel and bread cubes smaller again and pour the warmed milk over them. Leave covered.
- Peel and finely dice the garlic clove and onion. Do the same with the bacon. Finely chop the parsley.
- Heat the butter in a pan and sweat the garlic, onion, bacon and parsley in it.
- Now add this mixture together with the egg to the soaked bread cubes, season with salt and pepper, fill into the silicone mini jelly cake mold and press down well.
- Bake in a preheated oven at 190 degrees lower / upper heat for about 25 – 30 minutes, until the parts start to turn crispy and brown.
- Let it cool down briefly and then press it out of the mold.
the cheese sauce
- Peel and finely chop the onion again. Heat the olive oil in a saucepan and fry the onion until translucent. Add the cheese left over from the cheese fondue and dissolve over a low heat.
- Now stir in enough cream until a creamy sauce is formed. If cream is too fat for you, you can replace part of it with milk. Stir in the chopped parsley.
- Now put a sauce on a preheated plate, place the Gugelhüpfchen on it and serve immediately.
- * Link to cheese: cheese fondue
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