Ham Dumpling
15 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 140 °C. Cut the rolls into 1 cm cubes, place them on a baking sheet, and dry them in the preheated oven for 7 minutes. Transfer to a bowl.
Finely chop the onion, ham, and mushrooms. In a non-stick pan, melt the butter over medium heat, add the onion, and sauté until translucent, stirring frequently. Reduce the heat to one-third, add the ham and mushrooms, and sauté for 2 minutes, stirring constantly. Season with salt and pepper.
Separate the eggs into whites and yolks. In a bowl, whisk the yolks, add the cream, season with salt and pepper, and add a pinch of nutmeg. Pour the mixture over the white bread cubes and mix. Add the chopped parsley and the onion, ham, and mushroom mixture, then mix.
Chef's tip
Let the rolls soak in the mixture of yolks, butter, and cream for a sufficient amount of time. This will make the dumpling beautifully moist. The egg whites must be very firm. When you turn the bowl in which you whipped them upside down, the whites must not fall out. You will need a steamer basket for preparation.