Italian Nonnas make Cheesy Egg Dumplings from Molise

Ingredients

• 1000 g Mixed Grated Cheeses (Combination of local casicho cheeses and pomeigo (grana padano style), spicy flavor)
• 500 g Plain Breadcrumbs (Fine texture, preferably fresh)
• 10 pieces Eggs (Large, room temperature)
• 400 g Pork Belly (Cut into bite‑size chunks, skin removed)
• 0.5 medium Onion (Finely diced)
• 2 tbsp Olive Oil (Extra‑virgin, for sautéing)
• 1.5 L Pata (local red wine) (Two 750 ml bottles, rinsed to remove residue)
• 1500 g Tomato Sauce (Sugo) (Canned crushed tomatoes or homemade sauce)
• 1 L Chicken Broth (Low‑sodium, for simmering dumplings)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. Sauté Pork Belly and Onion

   Heat the olive oil in a skillet over medium heat. Add the pork belly chunks and half a diced onion. Cook, stirring occasionally, until the pork is lightly browned and the onion is translucent, about 10 minutes.

   Time: PT10M

2. Deglaze with Pata Wine

   Pour the rinsed pata wine into the skillet, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat and let it simmer for 30 minutes, allowing the alcohol to evaporate and the flavors to meld.

   Time: PT30M

3. Add Tomato Sauce and Adjust Consistency

   Stir in the tomato sauce (sugo) and add a splash of water if the mixture looks too thick. Simmer gently for another 10 minutes, seasoning with salt and pepper.

   Time: PT10M

4. Prepare Dumpling Mixture

   In a large mixing bowl, combine the grated mixed cheeses, breadcrumbs, and 10 cracked eggs. Using your hands, mix and knead until the mixture holds together without cracking, yet is not overly soft.

   Time: PT10M

5. Shape the Dumplings

   Take portions of the mixture and roll them between your palms to form small, walnut‑sized balls. Place each ball on a prepared tray, ensuring they do not touch.

   Time: PT5M

6. Simmer Dumplings in Broth

   Bring the chicken broth to a gentle simmer in the large pot. Carefully add the dumplings, making sure they form a single layer. Cover and simmer for 30–60 minutes, depending on size, until the dumplings are firm and have absorbed the broth.

   Time: PT45M

7. Combine Dumplings with Tomato‑Pata Sauce

   Transfer the cooked dumplings into the skillet with the tomato‑pata sauce. Let them simmer together for an additional 10 minutes so the dumplings soak up the sauce.

   Time: PT10M

8. Serve

   Plate the dumplings, spoon generous sauce over each, and serve hot. Optional garnish: a drizzle of extra‑virgin olive oil or fresh herbs.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

25 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mixed Grated Cheeses: Grana Padano, Pecorino Romano, Aged Parmesan
• Instead of Plain Breadcrumbs: Panko, Crushed crackers
• Instead of Eggs: Egg substitute (for binding only), Mashed tofu (vegan, alters texture)
• Instead of Pork Belly: Pancetta, Bacon
• Instead of Onion: Shallot, Leek
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Pata (local red wine): Dry red wine, Marsala
• Instead of Tomato Sauce (Sugo): Passata, Marinara sauce
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Heavy‑Bottomed Pot
• Skillet or Frying Pan
• Mixing Bowl (large)
• Fine Grater
• Wooden Spoon
• Ladle
• Slotted Spoon
• Kitchen Scale
• Plate or Tray for Shaping Dumplings

Critical Steps — Do Not Skip

• Ensuring the dumpling mixture holds together without cracking.
• Simmering the dumplings long enough for them to become firm and absorb broth.
• Maintaining a gentle simmer when adding pata wine to avoid splattering.

Chef Tips from the Video

• Use a mix of sharp and aged cheeses for depth of flavor.
• Keep the dumpling mixture cold; work in a cool kitchen or chill briefly between batches.
• For a smoky note, add a pinch of smoked paprika to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Dumplings can be frozen uncooked on a tray, then transferred to a bag; cook from frozen, adding extra simmer time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dumpling mixture and shape the balls up to 24 hours ahead; store covered in the refrigerator.
• The tomato‑pata sauce can be made a day in advance and reheated.
• Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag for long‑term storage.

Frequently Asked Questions