Lye dumplings with chard, ham chips and pumpkin ragout

Ingredients

Directions

1. 1

   Peel the onion and cut into fine cubes. Melt 1 tbsp. fat, fry onion in it. Clean and wash the chard, cut white stems from the leaves. Cut leaves into fine strips. Cut pretzel sticks into very thin slices. Whisk the milk and eggs, season with nutmeg and pour over the bread roll slices. Add chard strips and onion with the fat and knead. Season with nutmeg. Let rest for about 30 minutes

2. 2

   Wash the pumpkin, scrape out the seeds. Cut pumpkin into small cubes. Heat oil in a frying pan, fry pumpkin for 3-4 minutes while turning. Add 15 g fat, dust with flour. Gradually add orange juice and simmer for 10-15 minutes. Season with salt and pepper and keep warm. Cut the ham in half lengthwise and heat it in a pan without fat and fry it until crisp. Remove the ham and shape it slightly into spirals

3. 3

   Bring a wide pot with plenty of salted water to a boil. Put the dumpling mixture on a damp tea towel, form it into a roll of about 20 cm and roll it up loosely in the towel. Close the cloth like a candy with kitchen string. Place the dumplings in the water and let them simmer at low heat for about 30 minutes. Drain the dumplings, remove from the cloth, cut into slices and serve with the pumpkin ragout

4. 4

   Waiting time approx. 30 minutes