Cream cheese and ham dumplings

Name: Cream cheese and ham dumplings
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 2 medium-sized onions; 300 g streaky smoked bacon; 6 TABLESPOONS Olive oil; 350 g Double cream cheese; 75 g Fresh cream; 300 g cooked ham (e.g. farmhouse ham); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation Chives; 6 Stem(s) Parsley; 10 Stem(s) Chervil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

2 medium-sized onions
300 g streaky smoked bacon
6 TABLESPOONS Olive oil
350 g Double cream cheese
75 g Fresh cream
300 g cooked ham (e.g. farmhouse ham)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation Chives
6 Stem(s) Parsley
10 Stem(s) Chervil

Directions

1
Peel and chop the onions. Dice bacon very finely and fry it crisply in a pan without fat. Add 2 tablespoons of oil, heat up and fry the onions briefly. Remove and let cool off.
2
Stir cream cheese and crème fraîche until smooth. Dice ham very finely and stir in half of the bacon mixture. Season to taste with a little salt and pepper. Chill for at least 30 minutes.
3
Wash herbs. Cut chives into small rolls. Finely chop parsley and chervil. Mix herbs, remaining bacon mixture and 4 tbsp. oil. Season with pepper. Form about 30 dumplings from the cream cheese mixture with two teaspoons.
4
Serve and garnish with the rest of the bacon mixture.