Bread and bacon dumplings

Bread and bacon dumplings

By
From
Meat
Makes
20
Photographer
Dean Cambray

My little boys love these dumplings, and I often serve them just on their own, moistened with a little of the cooking liquid. They are also brilliant served with roast pheasant or the perfect roast chicken.

Ingredients

Quantity Ingredient
400g fresh sourdough or casalinga-style bread
100g butter
1 onion, finely diced
2 garlic cloves, finely chopped
100g bacon, chopped
2 eggs, lightly beaten
2 tablespoons sage leaves, chopped
freshly ground black pepper
1 cup good quality chicken stock
salt

Method

  1. Preheat the oven to 150ºC.
  2. Chop the bread roughly and scatter on a baking tray. Place in the oven for 10 minutes until the bread dries out a little. Transfer to a food processor and blitz to form coarse crumbs.
  3. Heat the butter in a heavy-based frying pan and sweat the onion and garlic for 5 minutes, or until soft but not coloured.
  4. Combine all the ingredients, except the stock, in a large mixing bowl and use your fingers to work the mixture together until thoroughly combined. Take walnut-sized pieces of the mixture and roll into dumplings; you should be able to make about 20.
  5. Increase the oven temperature to 180ºC and arrange the dumplings on a lightly oiled baking tray. Pour in the stock and bake in the oven for 10 minutes until the dumplings are golden brown.
Tags:
Meat
Adrian
Richardson
La
Luna
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