Tyrolean Dumpling Potpourri with Mushroom Sauce

(approx. 55 min.):

Cut buns into cubes, beat eggs and mix in a baking bowl, form over the buns, mix well. The warm milk and the sweated onions over the quantity form, repeatedly mix the whole, briefly dress and add the chives and parsley, season with salt, pepper and a pinch of nutmeg. The quantity stand six to eight min.

Variation 1: For bacon dumplings, add 150 g of rendered bacon cubes to the quantity form and mix.

Variation 2: For cheese dumplings, add 120 g of mountain cheese cubes to the mixture and mix.

Variation 3: For wild garlic dumplings instead of parsley finely chopped wild garlic under the amount form.

The dumplings always in boiling salted water Form and keep each size four to six min on the boiling point.

Mushroom sauce:

Clean the mushrooms, cut into slices, fry lightly with olive oil. Pour in veal stock, briefly simmer lightly and season strongly with salt and freshly ground pepper. The dumplings can also be served in beef, chicken or vegetable soup.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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