Chestnuts – Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g minced meat (Thurinian mince)
- 1 egg (s)
- 1 small onion (s)
- 1 clove garlic
- salt and pepper
- Caraway seed
- Paprika powder, noble sweet
- marjoram
- 1 handful chestnuts, fresh, chopped and cooked
- Chestnut (s), chopped, freshly cooked
- a little bread flour
Print Recipe
Pin Recipe Instructions
- Mix and mix the minced meat with the ingredients such as egg, onion pieces and chopped garlic, as well as the ingredients listed above.
- Process the fresh chestnuts that you have collected yourself. Simmer in hot water for about 10 minutes after scratching the rough shell. Then peel and remove the brownish-red skin, chop it up by chopping it and adding about 1 handful of it to the mince and knead.
- Shape into dumplings and roll again in the chopped chestnut mixture. Heat the dumplings in clarified butter or other greasiness such as oil and brown on both sides until golden.
- You can then serve potatoes and vegetables or any other side dish.
- Please do not add too much chestnut flour / mixture, otherwise the dumplings will not be loose and will become too firm!
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