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Serrano Ham and Manchego Cheese Dumplings Recipe
Serrano Ham and Manchego Cheese Dumplings Recipe

Serrano Ham and Manchego Cheese Dumplings Recipe

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These succulent little meatballs filled with tasty Spanish Serrano Ham and buttery Manchego cheese are perfect to serve over a simple rice or pasta. If you want to serve them as an appetizer, just cook them in the oven and serve with toothpicks, with the sauce on the side.
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Cook Time:
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Yield: 4 to 6 portions

Serrano Ham and Manchego Cheese Dumplings Recipe Instructions

Ingredients

  • 1/4 cup Panko
  • 2 tbsp. milk
  • 1/3 cup + 1 tbsp. dry white wine
  • 9 oz. chicken breast, chopped
  • 4 slices Serrano ham, chopped
  • ¼ cup Manchego cheese, grated
  • 1 egg
  • 2 tbsp. fresh parsley, chopped
  • 1 large shallot, chopped
  • 2 tbsps. Extra virgin olive oil
  • 7 oz. button mushrooms, sliced thinly
  • 1 cup broth
  • 1 small potato, peeled and grated finely
  • Salt and fresh ground pepper, to taste

Directions

  1. Preheat oven to 375°F
  2. In a bowl mix Panko, milk, 1 tbsp. white wine, Serrano Ham, Manchego Cheese, chicken, parsley. Add salt and pepper to taste and mix everything with a wooden spoon until well combined.
  3. With moist hands, gather about 1 ½ tablespoons of the mix and shape the dumplings into a meatball shape.
  4. Arrange in an oven pan and drizzle or spritz with olive oil.
  5. Bake for 15 to 20 minutes.
  6. Sautee the shallots in a large pan with 1 tbsp. olive oil. Add mushrooms, cook for another 2-3 minutes, then add the dumplings, broth and 1/3 cup of white wine and bring to a boil. Cook for 2 minutes, add the grated potato, and stir with the wooden spoon until thickened.
  7. Season with salt and pepper, top with parsley and grated Manchego cheese and serve.

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