Make Tyrolean Bacon Dumplings with Chef Helena from “The Taste” – Recipe and Ingredients

Every Wednesday SAT.1 publishes a new episode of the cooking show “The Taste”. From now on you will find a recipe from one of the chefs every week. Today it’s Helena’s turn and she presents a timeless classic: Tyrolean bacon dumplings.

• Servings: 4 (intermediate course)
• Duration: 1h

INGREDIENTS FOR THE SAUCE:

• ½ Spitzkohl
• 1 green apple (Granny Smith variety)
• 2 tbsp apple juice
• 2 tablespoons white balsamic vinegar
• 1 tsp sweet mustard
• ½ TL Dijon-Senf
• 2 pinches of cumin seeds
• Zucker
• Salt

FOR THE TYROLEAN BACON DUMPLINGS:

• 2 shallots
• 2 EL Butter
• 50 g fine Tyrolean bacon cubes
• 200ml milk
• 200 g dumpling bread
• freshly ground pepper
• 1 egg Breadcrumbs as needed

FOR THE PEARL ONION PELLS:

• 8 pearl onions
• 1 tsp neutral oil
• 1 TL Butter
• 2-3 tbsp fine Tyrolean bacon cubes
• 1 EL Cream

SUIT:

1 For the salad, remove the inner stalk from the pointed cabbage and slice into fine strips. Peel, quarter, core and finely dice the apple. Whisk together the apple juice, vinegar, both mustards, cumin seeds, 1 tsp sugar, and ½ tsp salt in a bowl. Fold in the pointed cabbage and apple, knead well with your hands, set aside and let stand for 20 minutes.

In the meantime, peel the shallots for the dumplings and cut into fine cubes. Heat 1 teaspoon of butter in a small saucepan and sauté the diced shallots with the bacon over a medium heat until translucent. Add the milk and bring to the boil. Remove the pot from the stove and pour the hot milk mixture over the dumpling bread in a bowl. Season with salt and pepper and let steep for 5 minutes.

Mix in the egg. If the mixture is too moist, fold in the breadcrumbs as needed. Lay out a sheet of cling film on the work surface, spread the dumpling mixture across it in a strip and shape into a roll. Knot the lateral ends and additionally wrap the roll in aluminum foil.

Boil plenty of water in a large saucepan and let the dumpling roll simmer in it over a low heat for 15 minutes.

In the meantime, for the bowls, peel the pearl onions and detach 16 beautiful outer segments. Blanch the segments in boiling salted water for 30 seconds. Lift out and drain. Heat the oil in a pan and briefly sauté the onion segments on the cut surface. Take out and let cool.

Heat the butter in the pan and sweat the bacon cubes in it over a medium heat for 4-5 minutes. Mix the crème fraîche until smooth and transfer to a piping bag. Stuff each onion segment with a few diced bacon.

Lift the dumpling roll out of the water bath, unwrap it from the foil and cut into finger-thick slices. Heat the remaining butter in a pan and briefly fry the dumpling slices on both sides. Lift out and drain on kitchen paper. Mix the cabbage again and season with salt and pepper.

Arrange a bed of coleslaw on each plate and place the Tyrolean bacon dumpling slices on top. Place 1 dab of crème fraîche on each slice and place 1 filled pearl onion dish on top. Garnish with fine chervil leaves.

Did you like the recipe? Then tune in and get inspired by the eleventh season of “The Taste”!

SAT1 – Wednesdays – 8:15 p.m