Sausage Filled Dumplings with Bacon
- For the dough
- 300 grams Pastry flour
- 3 eggs
- ½ tsp salt
- For the filling
- 1 shallot
- 1 Tbsp butter
- 350 grams Veal sausage
- 100 grams Quark
- 50 grams grated Mountain cheese
- 1 tsp marjoram
- 60 grams butter
- freshly ground peppers
- For cooking
- 2 egg whites
- 2 Tbsps butter
- 1 onion
- 100 grams smoked Bacon (diced)
- 2 Tbsps freshly chopped parsley
For the dough, sift the flour onto a work surface and make a well in the center. Mix flour with the eggs, water, and salt and knead into an elastic dough, adding more flour or water if necessary. Wrap dough with plastic wrap and let sit for 30 minutes.
For the filling, peel the shallots, chop finely and sauté in butter. In a bowl, mix the sausage with onions, quark, cheese and marjoram. Season with salt and pepper and mix in the shallots.
Divide the dough in half. Roll out the dough thinly, brush 1 half with egg white and distribute tablespoons of the filling evenly, at a distance of approximately 5 cm (approximately 2 inches). Place the other half of the dough over the top and press around the filling firmly to seal. Cut out rectangles, with the filling in the center. Cook the dumplings in portions for about 5 minutes in boiling salted water.
Heat 2 tablespoons of butter in a pan, add the bacon and sauté. Peel and cut the onion into strips and cook briefly with the bacon. Add the drained pasta to the pan and let brown slightly. Distribute the dumplings on plates and serve sprinkled with parsley.