Dumplings with Ham, Egg and Arugula Salad
- For the dumplings
- 500 grams
- 200 milliliters
- 1 bunch
- 20 grams
freshly ground Pepper
- For the salad
- 70 grams
- ½ bunch
Arugula (about 50 grams)
- ½ bunch
Chives (about 20 grams)
- 12 slices
- 4 tablespoons
- 2 tablespoons
For the dumplings, place croutons in a large bowl. Boil milk and pour over croutons and let soak about 15 minutes. Meanwhile, peel onion and chop finely. Rinse parsley, shake dry, pluck off leaves and chop finely. Saute onion in hot butter in a small pot until translucent, then remove from heat and mix in parsley. Pour into soaked bread. Season with salt, pepper and nutmeg.
Beat eggs and add to seasoned bread. Knead well and add a little breadcrumbs if necessary. Bring a large pot of salted water to a boil. With moistened hands, shape dumplings from bread mixture. Carefully drop into boiling water and simmer 20-25 minutes.
Turn the dumplings as they rise to the surface. When done, remove with a slotted spoon, drain and allow to cool completely.
Meanwhile, for the salad, hard-boil eggs for 10 minutes, drain, rinse with cold water, peel and cut in half. Toast sunflower seeds in a dry skillet, remove and let cool.
Rinse arugula and spin dry. Rinse chives, shake dry and chop coarsely.
Slice cooled dumplings 1 cm (approximately 1/2 inch) thick. Arrange sliced dumplings with eggs, arugula and ham on plates.
Mix oil with the vinegar, season with salt and pepper and drizzle over salad. Sprinkle sunflower seeds and chives over the top and serve.