John Myers
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Flour Dumplings with Bacon Cream Sauce and Homemade Applesauce
The perfect flour dumplings with bacon cream sauce and homemade applesauce recipe with a picture and simple step-by-step instructions.
For the flour dumplings:
- 750 g Wheat flour
- 2 Pc. Eggs
- 1 Pr Salt
- 500 ml Milk
- Vegetable broth powder
For the bacon cream sauce:
- 500 g Bacon
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 600 g Cream
- Maggi
- Salt
- Fondor
- Pepper
- Nutmeg
- Butter for frying
For the applesauce:
- 1 kg Tart apples
- 120 ml Water
- Cinnamon
- Sugar
- For the applesauce, peel, core and dice as many apples as you want and put them in a saucepan with 120 ml of water. Let the apples simmer until they are soft and mushy.
- If they are soft enough to mash with a fork, they are pureed and then seasoned with cinnamon and sugar.
- For the dumpling dough, put the flour, milk, some quark and the eggs in a bowl and mix them together until the dough just plops off a spoon.
- The dough can now be put on its side for a short time, in the meantime a large pot of water can be put on for the flour dumplings and a little salted.
- For the bacon cream sauce, cut the onions and garlic into small pieces and add a little butter to the pan. When the onions are a little sweaty, add the bacon and sear them until crispy.
- Now the mixture is quenched with cream and allowed to simmer briefly. At the same time, the flour dumplings can be portioned into the water with a large and small spoon.
- When they are firm to the bite, swim up. This takes about 8-10 minutes. The bacon cream sauce can be stirred and seasoned after the cream has boiled.
- Maggi, Condor, salt, pepper, basil and some paprika powder can be used for this.
- As soon as the flour dumplings float in the top of the pot, they can be skimmed off and served with the cold applesauce and the warm bacon cream sauce.
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