Dumplings with Ham, Egg and Arugula Salad

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Dumplings with Ham, Egg and Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the dumplings
500 grams
200 milliliters
1
1 bunch
20 grams
freshly ground Pepper
2
Breadcrumbs (optional)
For the salad
6
70 grams
½ bunch
Arugula (about 50 grams)
½ bunch
Chives (about 20 grams)
12 slices
cooked Ham
4 tablespoons
2 tablespoons
How healthy are the main ingredients?
Sunflower seeds

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.