Ham dumplings

Ingredients for 4 servings:

• 250 g veal sausage meat
• 2 tbsp semolina
• 1 tbsp breadcrumbs
• 3 tbsp cream
• 1 egg(s)
• 80 g ham, raw (e.g. Serrano)
• 1 tbsp parsley, chopped
• 1 shallot(s)
• 2 slices of toast bread, without crust
• nutmeg
• pepper
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Garlic for clear soups, can also be refined with porcini mushrooms if desired

Finely chop the shallot and sauté in the butter until translucent. Cut the ham into very fine strips. Whisk the egg with the cream. Remove the crust from the toast, drizzle with the egg and cream mixture, let it soak in, and then flake it with a fork. Stir in the breadcrumbs and semolina. Add the veal sausage meat with pepper, nutmeg, parsley, onions, and ham and mix everything until smooth (salt is not necessary, as the ham and sausage meat are salty enough). Scoop out dumplings with a moist teaspoon and let them simmer in simmering broth for 15 minutes. Variation: Soak some dried porcini mushrooms in boiling water, squeeze dry, finely chop, and add to the dumpling mixture. Replace the cream with the soaking liquid, or add more.