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Mushroom Dumplings with Bacon

    

Tasty and rich dumpling with a typical crosshatch pattern. Enhanced version with mushrooms and bacon.

Cook

No. of servings

4

Ready in

1 h. 10 min.

Difficulty

low

 

 

chicken egg3pcs3pieces
ground white pepper0ozgram
leek2.75oz80grams
mace0.25tsp¼teaspoon
meal8.75oz250grams
mushrooms4.25oz120grams
salt0.5tsp½teaspoon
salt0ozgram
semi skimmed milk 1,5%2.1cup5decilitres
smoked pork belly3.5oz100grams
white roll6pcs6pieces

1. 

white roll 6 pcs  semi skimmed milk 1,5% ¾ cup (200 ml)  mace 0.25 tsp  salt 0.5 tsp

Cut white bread rolls into small pieces and roast them for about 20 minutes at 300°F (150°C) until golden. Pour milk in, add finely chopped parsley leaves , a pinch of mace and salt.

2. 

mushrooms 4.25 oz (120 g)  leek 2.75 oz (80 g)  smoked pork belly 3.5 oz (100 g)  salt  ground white pepper

Cut mushrooms, leek (or spring onion) and smoked pork belly into small pieces. Cook everything in a pan until the mixture becomes coherent and greasy.

3. 

semi skimmed milk 1,5% 1.3 cup (300 ml)  chicken egg 3 pcs  meal 8.75 oz (250 g)

Stir egg yolks, milk and flour and prepare runny batter, then add it to the bread rolls. Add cold mushroom and bacon mixture. At the end mix stir egg whites foam in.

4. 

Shape the dough into round dumplings and cook them in steam (in a steamer) for 20-25 minutes. You can also cook the dumplings in water.

Bon appetit!

 

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