German Dumplings (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
6 slices bacon, chopped into 1/2-inch pieces |
1 cup all-purpose flour |
1 teaspoon salt, plus more for seasoning |
1/2 teaspoon freshly ground black pepper, plus more for seasoning |
1/4 teaspoon grated nutmeg |
1/2 teaspoon cayenne |
1/4 teaspoon baking powder |
2 eggs, beaten |
1/4 cup milk |
1/4 cup chopped parsley leaves, for garnish |
special equipment: 9-inch aluminum pie pan |
Directions:
1. In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.
2. In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.
3. Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.
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