Bacon Dumplings with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,063 cal. | (51 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 57 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 40.4 μg | (90 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 40.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dumplings
- 6 day-old White rolls
- 200 milliliters milk
- 200 grams Bacon
- 1 small onion
- 2 Tbsps freshly chopped parsley
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- breadcrumbs (as needed)
- For the mushroom sauce
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 700 grams mixed Mushrooms (such as porcini, chanterelle)
- 100 milliliters dry white wine
- 300 milliliters Whipped cream
- 1 tsp cornstarch
- 2 Tbsps freshly chopped parsley
Preparation steps
For the dumplings, dice the rolls and soak with the milk. Cut the bacon into cubes and cook in a pan. Peel the onion, chop finely and add to the bacon. Continue to cook until the onions are translucent, then stir in the parsley. Add the squeezed-out bread and mix with the eggs. Season with salt, pepper, and nutmeg and let rest for about 20 minutes. If the dough is too soft, add some breadcrumbs. With moistened hands, shape the dumplings, carefully drop into boiling salted water and simmer until done, 15-20 minutes.
Meanwhile, for the mushroom sauce peel the shallots and the garlic, finely chop and fry briefly in butter. Trim the mushrooms and cut in half depending on the size. Add to the pan and cook for a few minutes. Deglaze with the wine and cream, bring to a boil and season with salt and pepper. Stir the cornstarch with a little cold water until smooth, add to the sauce and bring to a boil while stirring. Finally, mix in the parsley.
Remove the dumplings with a slotted spoon and drain.
To serve, distribute the dumplings on plates and serve with the mushroom sauce.
