John Myers
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Tyrolean Bacon Dumplings with Cream Sauerkraut and Melted Onions
The perfect tyrolean bacon dumplings with cream sauerkraut and melted onions recipe with a picture and simple step-by-step instructions.
Onion Melt:
- 125 ml Milk warm
- 3 Eggs
- 150 g Smoked bacon without rind
- 1 Onion
- 50 g Butter
- 1 tbsp Fresh smooth parsley
- 2 tbsp Flour
- Pepper salt
- 5 size Onions
- 100 g Butter
- 2 tbsp Powdered sugar
- 100 ml Water
- Salt
Sauerkraut:
- 500 g Sauerkraut drained
- 1 Onion
- 1 tbsp Clarified butter
- 1,5 tbsp Caraway seed
- 6 Allspice grains
- 1 Bay leaf
- 100 ml Water
- 200 ml Cream
- Pepper, salt, sugar
- 150 g Smoked bacon in one piece
- Possibly bacon rind from dumpling bacon
Dumplings:
- Put the dumpling bread in a larger bowl, pour the warm milk over it and let it steep a little.
- Peel the onion, chop it finely, sauté in the butter until translucent and add everything to the dumpling bread while still hot. Mix with a trowel. When the mixture has cooled down a bit, add the eggs and knead everything thoroughly with your hands.
- If necessary, remove the rind from the smoked bacon and cut it into small cubes. Do not dispose of the rind, but keep it for the sauerkraut. Wash, dry and finely chop the parsley. Add the bacon and parsley to the dumpling dough, season with salt and pepper and mix everything in well. Cover the bowl with batter and let it rest and steep. The longer it goes through, the better.
Sauerkraut:
- Peel the onion and sauté in a pan in clarified butter until translucent. Add the sauerkraut, pour in the water, sprinkle in the spices, add some sugar and let everything simmer for about 5 minutes. Then pour in the cream, put in the bacon and rind, turn the heat down and simmer the sauerkraut (with the pot lid tilted) until the liquid has reduced and the cabbage is done. Finally, season again with salt, pepper and possibly sugar. The herb tastes better if you prepare it the day before and reheat it.
Onion Melt:
- Peel the onions and cut into large cubes. Heat the butter in a larger pan and sear the onions first. Dust with the icing sugar and stir in it. Then turn down the heat, continue stewing the onions. When they slowly take on color, add the water, add salt and just simmer slightly at a low temperature and then keep warm.
Completion:
- Bring well-salted water to a boil in a large saucepan. In the meantime, knead the dumpling dough with 2 tablespoons of flour and form about 6 larger dumplings out of it. When the water boils, add the dumplings, turn the heat down a little and let them simmer gently for about 15 minutes. To test, cut through a dumpling. It must no longer be raw inside.
- With this hearty, substantial dish – with large dumplings – one per person is sufficient. Serve with the onion melt and the cabbage and …………. let it taste …… good.
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