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Hearty Tyrolean Bacon Dumplings with Creamy Leek

120 minutes
Back to overview

Hearty Tyrolean Bacon Dumplings with Creamy Leek

120 minutes
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Ingredients for 12 dumplings

500 g flour
½ tsp salt
1 cube yeast (42 g)
250 ml lukewarm milk
2 eggs
60 g butter
20 g sugar
1 tsp salt
2 tbsp butter

1/2 onion, finely diced
150 g HANDL TYROL Ham Cubes
80 g HANDL TYROL Bacon Spread
Salt & pepper
Parsley & garlic

Creamy Leek
1 bunch leek
500 ml whipped cream
100 ml vegetable broth
2 tbsp butter
1 tbsp olive oil
1 tbsp cornstarch
1 pinch nutmeg
2 tbsp butter
Salt & pepper

Vegetable oil

For the necessary flavor - Our Ham Cubes Fine Speck cubes for cooking Handl Tyrol


Level of difficulty:
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  1. Melt butter in a small pot. Add milk, yeast, and sugar with a pinch of salt, and mix well. Caution: Warm the milk-butter mixture only until lukewarm.
  2. Place wheat flour in a mixing bowl, add the milk-butter mixture and 2 eggs. Knead vigorously until a smooth dough forms.
  3. Grease a clean bowl with vegetable oil, place the yeast dough in it, cover with a kitchen towel, and let it rise in a warm place.
  4. Meanwhile, for the filling, peel and finely dice onion and garlic. Finely chop parsley.
  5. Heat a pan and fry the bacon cubes with some oil until crispy.
  6. Add diced onion and grated garlic, sauté briefly, and season with salt & pepper. Finally, stir in the chopped parsley. Let it cool slightly.
  7. Tear apart the spread and mix it with the onion-bacon cube mixture.
  8. Preheat the oven to 180 degrees Celsius (fan) and butter an ovenproof dish.
  9. Place the dumpling dough on a lightly floured work surface and divide it into 12 pieces. Flatten the dough pieces with your hands, place a tablespoon of the filling in the center, press the edges together, and close it into a ball. Set the ball with the sealed side down on the work surface and round it with both hands (see video).
  10. Place the dumplings with the sealed side down in the prepared dish.
  11. Cover the dumplings and let them rise in a warm place for another 30 minutes.
  12. Brush with melted butter and bake in the oven for 30 minutes.

 Creamy Leek

  1. For the leek sauce, wash, clean, and finely slice the leek. Pluck the parsley leaves and finely chop them.
  2. Blanch in boiling water for 2 minutes and then shock in ice water, then let it dry slightly in a sieve.
  3. Heat 300 ml cream in a pan, season with salt, pepper, and nutmeg. Add 100 ml vegetable broth and briefly bring it to a boil.
  4. Mix 1 tbsp cornstarch with 3 tbsp vegetable broth and use it to thicken the sauce.
  5. Now stir in the leek and parsley into the sauce.
  6. Whip the remaining 200 ml cream until stiff and fold it in just before serving.

Recommendation: Serve with a chive sour cream dip!

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