Mediterranean dumplings

Ingredients for 2 servings:

• 150 g wheat flour type 405
• 50 g corn flour
• 100 ml water
• 2 m.-sized eggs
• 1 pinch of chili salt
• 5 g bacon powder (bacon powder, bacon dust, see recipe DB)
• 20 g pine nuts
• 15 g dried tomatoes
• ½ tsp herbs de Provence
• 2 tbsp Parmesan or other hard cheese, finely grated

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Roast the pine nuts without fat or oil and then pound them in a mortar. Drain the tomatoes and chop them very finely. Mix together both flours, the finely grated hard cheese, and the water. Add the eggs, salt, finely ground pine nuts, the very finely chopped tomatoes, the Provençal herbs, and the bacon powder. Then, using a wooden spoon or hand mixer, mix everything into a smooth dough that rolls off the spoon very slowly. Cover the dough with a cloth and let it rest and rise for at least 30 minutes. In the meantime, bring a large amount of salted water to a boil in a pot. Whisk the dumpling dough again vigorously and press portions into the hot, boiling water using a dumpling grater (or dumpling sieve), or scrape them by hand. The dumplings are cooked when they rise to the top; loosen them from the bottom of the pot with a wooden spoon if necessary. Remove them with a slotted spoon or colander, drain briefly in a sieve, and serve. Once thoroughly drained, they can then be fried in hot clarified butter or oil. Note: The dumplings can also be prepared for the following day. To do this, rinse the cooked dumplings in cold water. Drain well and store them covered in a bowl. Do not discard the cooking water. The next day, reheat the cooking water and add the dumplings until they float to the surface. You can find the recipe for the bacon dust or bacon powder on my profile page or in the database.