in Eastern Europe, Poland

dumplings – scrambled eggs

updated

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Ingredients for 3 servings:

  • 750 g dough (potato dumpling dough)
  • 3 slices of ham
  • 1 slice(s) sausage (mushroom – Lyoner)
  • 1 sausage (Wiener)
  • 6 eggs
  • 1 onion(s)
  • salt and pepper
  • 1 tbsp fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in our own, Polish style

First, knead the dumpling dough in a bowl and then form about 6-7 flat dumplings. Boil the formed dumplings in salted water for about 20 minutes (according to the package instructions). In the meantime, cut or chop the ham, mushroom Lyoner sausage, Vienna sausage, and onion into bite-sized cubes. Then fry these in a pan with a little fat for about 5 minutes. Then crack the eggs into the pan and whisk vigorously over medium heat. Season with salt and pepper to taste. Once cooked, cut the dumplings into bite-sized pieces on a plate and spread the scrambled eggs, ham, etc., over the dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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