Tirolean Dumplings

1. Finely chop the shallots and cut the smoked ham into small cubes. Heat a little butter or clarified butter in a pan and sweat the onions until translucent. Add the ham and parsley, fry together briefly, then take off the heat.
2. Put the bread in a bowl. Beat the milk with the eggs, season well with salt, pepper and nutmeg, then pour it over the bread. Stir in the ham and onion mixture and work in the flour. Bring it together into a fairly firm paste, adding more bread or flour if it needs it, and season again to taste. Smooth the top and leave to stand for about 30 minutes.
3. Heat a large pan of well-salted water. Shape the paste into smaller dumplings for soup, or medium ones if serving on their own, wetting your hands with cold water as you go so they come out smooth.
4. Drop them into the boiling water, bring back to the boil, lower the heat, and simmer gently for 8 to 20 minutes depending on size.
5. Lift out, drain well, and serve scattered with chopped parsley and butter that you have cooked to a nut-brown colour.

Tips from the ZestyPlate Kitchen

• Reach for stale bread, which drinks up the milk and egg without collapsing into mush.
• Let the mixture rest before shaping so it firms up and holds together more easily.
• Dampen your hands as you roll the dumplings and the surfaces stay smooth.
• Keep the water at a gentle simmer rather than a rolling boil so they don't break apart.