Jamie teardrop dumplings

Interesting and tasty recipe for celebrating spring. Dumplings with nutmeg taste, crispy pancetta and Valio Gran Regale cheese. Super combo and super easy to make

Recipe idea is from Jamie Oliver and as always I have made some minor developments in recipe:
https://www.jamieoliver.com/recipes/egg-recipes/semolina-teardrop-dumplings/

Dumpling ingredients:
3 M size eggs
300 ml milk
200 g wheat flour
200 g semolina
grated nutmeg
salt, black pepper

Sauce ingredients:
4 red onions
150 g pancetta
100 g Valio Gran Regale cheese (grated)
Grilled cherry tomatoes for serving

Take 4 red onions (with peels on) and bake these at 200 C for 1 hour until these are soft.

Mix eggs with milk, add flour and semolina. Season with grated nutmeg, salt and pepper. Mix into even dough and cover with food film. Let the dough rest for 30 minutes before using.

In time of dough resting, fry pancetta and add also roasted onions (chopped) to pan.

For making dumpling let water start to boil and season it with salt. Put half of batter into metallic kitchen colander (hole size ca 0,5 cm) and  push batter through colander using your hands. Put colander above the boiling water so the dumplings fall directly into the water. In this way you get the small teardrop dumplings.

Let the dumplings boil 2-3 minutes. If these are ready, then strain these throw the sieve and put dumplings to the pan with pancetta and red onion. Mix carefully so the dumplings will be covered with fat and will not stick together.

Make dumplings also from the second part of batter. Keep part of dumpling boiling water and set a side.
When all dumplings are done and added to pan, the heat the mix of pancetta, dumplings and red onions. Add  a little dumpling boiling water, so you will get a little amount of sauce.
At the end add grated Gran Regale cheese and mix carefully.

Serve immediately.