36
Dumplings with bacon
and apple sauce
Claude Turmes, Luxembourg
Dumpling
I NGRED I ENTS
400g wheat flour (type 550)
1 tablespoon sea salt
3 medium-sized eggs
approx. 240ml milk
4 thick slices of streaky bacon for the
version with meat (2-3mm)
1 tablespoon clarified butter
Apple sauce
I NGRED I ENTS
4 aromatic apples
juice of half a lemon
2 tablespoons cane sugar
LOW
REGIONAL
40 MIN.
>
For the sauce, peel, quarter and remove
seeds from the apples. Cut into small pieces
and sprinkle with lemon juice. Cook them in a
pot on medium heat with sugar and a dash of
water until the apples are soft. Stir once in a
while and add more water if needed. (Don’t let
the sauce burn!) Puree in blender and set aside
to cool.
Cut the bacon into small strips. Fry in clarified
butter until crispy.
For the dumpling, mix flour, eggs and salt in a
blender. Add milk slowly until you get a thick dough.
In a large saucepan, boil salted water and then
turn down the heat. Dip a soup spoon in hot
water then take a spoon full of dough and let it
drop into the water. The dumplings are ready
when they float on the water. Take them out
and leave them in a preheated bowl.
Sprinkle bacon on top and add apple sauce.
EASY
