Poultry Hash with Brown Bread Dumplings

Boil about one l of water with greens and onion, cut chicken into quarters, add to boiling water with spices and diced buns – meat should be covered with liquid – and make 15 min. Remove and cool briefly in cold water. continue to boil clear soup, add grape juice and ginger powder.

Break out the bones, chop the chicken meat, strain the stock and add the chopped meat to the greatly reduced clear soup. Boil everything well, season with pepper and salt. Remove the pot from the heat, mix the egg yolks with a little bit of whipped cream and stir into the meat, additionally thicken with cheese. To serve, sprinkle the hash with parsley and bring to the table with a dumpling.

Brown bread dumplings

Place the bread in a large enough bowl with a tight-fitting lid. Boil milk and pour three quarters of it boiling hot over the buns form. Close baking dish and let sit for a while.

Sauté bacon and leek in butter and add to the soaked bread with the remaining ingredients. Mix everything well to form a dumpling dough. If the mixture is not smooth enough, add a little milk, season with pepper and a little salt.

Form dumplings and cook in hot milk.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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