John Myers
Dumpling Cupcakes
The perfect dumpling cupcakes recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 100 g Pork belly
- 1 bunch Parsley
- 3 Eggs
- 250 ml Milk
- 100 g Mountain cheese
- 2 Wheat rolls
- 1 Pretzel roll
- 1 small piece Butter
- 1 Muffin baking sheet
- Salt
- Pepper
- Nutmeg
- Cut the pork belly, parsley and onion into small cubes. Crush the mountain cheese and bread rolls and put everything in a bowl.
- Heat the butter in a pan and fry the bacon and onions until translucent. Then add the parsley. Let everything cool down briefly.
- Separate the eggs and beat the egg whites until stiff. Whisk milk and egg yolk together and season well with salt, nutmeg and pepper. Mix the egg yolk mixture with the bacon and onion mixture and stir well. Then fold in the egg whites.
- Preheat the oven to 180 ° (top & bottom heat) and prepare the molds. Then fill them halfway with the batter and add a few cubes of mountain cheese each. Cover with the remaining batter and then bake in the oven for 25 minutes. The dumpling cupcakes should then have a golden brown crust – bon appetit!
- There are more great recipes from the hearty Alpine cuisine in the e-book “Alpine cuisine – traditional recipes reinterpreted” for free download at >> www.alpenwelt-versand.com/magazin/e-book-alpenkueche/
Facebook Comments