John Myers
Fast Filled Dumplings with Bacon and Cream Sauce
The perfect fast filled dumplings with bacon and cream sauce recipe with a picture and simple step-by-step instructions.
- 1 packet Half-And-Half dumpling dough
- 0,5 ring Coarse liver sausage
- 150 g Bacon cubes
- 250 ml Strong broth
- 200 ml Cream
- 200 ml Maggie
- 200 ml Nutmeg / pepper
- Prepare dumpling according to the instructions on the package, but season the water with nutmeg and dried parsley before stirring in the powder.
- Divide the coarse liver sausage into 6 equal pieces, shape into small balls and form 6 equal sized dumplings with the dough. Put the dumplings in plenty of boiling water (I also season the water with a little clear broth) and simmer for 20 minutes.
- In the meantime, fry the diced bacon in a hot pan (without oil or fat). After frying, stir in two tablespoons of flour, deglaze with 250ml strong stock and let it simmer for approx. Pour in 200ml cream, season with pepper, nutmeg and Maggie and simmer for another 5 minutes.
- Serve hot 2 dumplings per serving with bacon and cream sauce.
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