Prep 20 mins
Cook 20 mins
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.
- 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)
- 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
- 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.