Ham Dumplings With Mushroom-Onion Topping
"This is my version of a recipe from "Great Meals in Minutes" by Maria Robbins. It's a wonderful and unique way to use some of that leftover Christmas ham, or any good-quality ham. If you're not crazy about onions and mushrooms, experiment with other sauces and toppings. A honey mustard sauce would also be yummy. This recipe is from the "Brunch" cookbook, but I've also served it for a light supper with a green salad. To make things easier, prepare the topping before you poach the dumplings."
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup unsalted butter (one stick)
- 3 cups day-old bread, cut into 1/2-inch cubes
- 1⁄4 cup milk (or more)
- 3⁄4 lb cooked ham
- 3 eggs
- 1⁄2 cup ricotta cheese
- 1⁄2 cup fresh parsley, coarsely chopped
- 1⁄2 cup flour (approximately)
-
Onion-Mushroom Topping
- 4 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 1⁄4 cup mushroom, trimmed and finely chopped
- 1 cup unseasoned breadcrumbs
- 1⁄2 cup fresh parsley, chopped
directions
- Bring 4 quarts of salted water to a simmer.
- Melt butter in skillet. Add bread cubes and toss until they have absorbed all the butter. Turn heat off and add milk. Continue tossing until all the milk is absorbed.
- Blend the ham in a food processor or blender. Add bread cubes, eggs, ricotta, parsley and salt& petter to taste. Process (or blend) until thoroughly mixed. The mixture should hold together and be almost dough like.
- Sprinkle some flour on a sheet of waxed paper. Dust your hands with the flour and shape the ham mixture into balls about one-and-one-half-inch, coating each one with flour.
- Preheat the oven to 200°F.
- Carefully add the dumplings to the simmering water. Don't crowd them. (Do them in batches if necessary.) Poach at a gentle simmer for about 10 minutes, or until the dumplings float to the top.
- As they are done, remove the dumplings with a slotted spoon to a heated platter and keep them warm in the oven while you cook the rest.
- Just before serving, spoon the dumplings onto individual plates and top with the Mushroom-Onion topping.
- _______________________.
- Mushroom-Onion Topping.
- Melt butter in skillet. Add chopped onions, and cook over low heat until onions are golden brown (about 15 minutes.).
- Add chopped mushrooms, cook for 1 minute, then add bread crumbs.
- Continue to cook, stirring, until bread crumbs are browned.
- Add parsley, remove from heat, and cover and keep warm until ready to serve.
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RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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