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Recipe by Emporion
Dumplings are bread balls seasoned with bacon, butter and parsley, typical of South Tyrolean cuisine. This tasty and hearty dish is perfect for warming up during cold winter days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Soak 400 g of stale bread crumbs in 25 cl of lukewarm milk
Step 2 of 4: Add 4 eggs, 100 g of chopped bacon sautéed with 50 g of butter, a tablespoon of chopped parsley, a pinch of nutmeg, 50 g of flour and a pinch of salt
Step 3 of 4: Mix well and shape the mixture into many balls 5-6 cm in diameter, which will be cooked for 15 minutes in boiling water, lifted out with a slotted spoon and left to dry on a cotton tea towel
Step 4 of 4: The dumplings are served in meat broth or dry, dressed with melted butter or roast gravy
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving216 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,926 kJ699 kcal | 1,354 kJ324 kcal |
| Fat | 32.85 g | 15.21 g |
| of which saturated fatty acids | 12.18 g | 5.64 g |
| Carbohydrates | 86.55 g | 40.07 g |
| of which sugars | 4.3 g | 1.99 g |
| Fibre | 1.62 g | 0.75 g |
| Protein | 18.99 g | 8.79 g |
| Salt | 0.17 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
