Ayrshire Bacon Dumplings Food

BACON DUMPLINGS

Steps:

• Sift flour, salt and baking powder into large bowl.
• Gently stir in parsley and pepper.
• Beat eggs in measuring cup; add enough milk to make 1/2-cup liquid.
• Add egg mixture and bacon grease to dry ingredients. Stir with fork just until blended (if dough seems too dry, add a little more milk).
• Add crumbled bacon and stir until combined.
• To cook, drop spoonfuls onto simmering broth, soup or stew.
• Cover and cook until done, about 12 minutes.
• Enjoy!

BEEF & GUINNESS STEW WITH BACON DUMPLINGS

Steps:

• First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
• Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
• Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.

BACON DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
• In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
• In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

TYROLEAN SPINACH AND BACON DUMPLINGS

Steps:

• Fry the speck in a small pan until just beginning to brown. Add garlic and onion. Saute until speck is crisp and onions are translucent. Add chopped spinach. remove from heat and set aside.
• Dice kaiser rolls into small cubes. Place in large bowl with yogurt and milk. Add eggs and melted butter. Mix well.
• Add speck/spinach mixture, parsley, flour, salt and pepper.
• Mix well until all components are blended. Your hands are the best tool for this.
• Set bowl aside an allow mixture to rest 30 minutes.
• Meanwhile heat a large pot of salted water to a boil.
• Shape mixture into dumplings the size of golf balls.
• Drop into boiling water, one at a time so the water stays boiling.
• Cook until dumplings rise to the surface.
• Serve immediately.