Chestnut dumplings with bacon cabbage

Ingredients for 4 persons.

  • For the dumplings.
  • 20 days of plain flour
  • 20 dag chestnut flour
  • milk
  • 2 eggs
  • 2 yolks
  • 2 tbsp walnut oil
  • Salt
  • Pepper ad mill
  • For the bacon cabbage.
  • 1/2 kg cabbage leaves
  • butter
  • nutmeg
  • 10 days of bacon
  • vegetable soup
  • cream cheese
  • Parmesan


  1. Sift together the flour and chestnut flour. Add eggs, yolks, oil and a little milk. Season with salt and pepper. Beat into a smooth dough. Let it rest for ten minutes. Strain the dough through a dumpling sieve into boiling salted water. As soon as the dumplings float to the top, strain and rinse with cold water. Drain well.
  2. Cut the cabbage leaves into squares 2 to 3 cm long. Blanch in salt water and rinse in ice water. Drain well. Cut the bacon slices into fine strips and fry in butter until translucent.
  3. Add the cabbage leaves and pour in some of the soup. Steam for two to three minutes. Now stir in 2 to 3 tablespoons of cream cheese. Bring to a boil. Add the dumplings and mix well. Season with salt, pepper and nutmeg. Serve and grate Parmesan over it.

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© Spencer Davis