Tirolean Dumplings

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Finely cut up the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent.
2. 2Add the meat and the parsley and fry together briefly before removing from the heat.
3. 3Put the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Fold in the sausage and onion paste and mix in the flour.
4. 4Mix until combined to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste.
5. 5Smooth the surface of the dough out and leave to stand for about 30 minutes.
6. 6Heat up a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required.
7. 7Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
8. 8Put the in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
9. 9ServeRemove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).