Cream and Leek Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spelled flour
- 3 large egg (s)
- 4 tablespoon sour cream, (sour cream)
- 250 ml milk, approx.
- salt
- nutmeg
- 1 leek, small
- 1 tablespoon butter
- Salt and pepper (from the mill)
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, sour cream and approx. 250 ml milk into a dough, season with salt and nutmeg. It should be a medium firm dough.
- Clean 1 small stick of leek, cut in half lengthwise, wash and cut into oblique slices.
- Bring a large pot of salted water to a boil. Boil the leek briefly, strain, rinse in cold water and drain well.
- Spread the spaetzle dough through a spaetzle strainer into boiling salted water. Boil the spaetzle for about 1 1/2 minutes (they swim upwards), strain and rinse in cold water.
- Sweat the leek in 1 tablespoon of foamed butter, mix in the dumplings and stir in to heat. Season with salt and pepper (from the mill).
- Goes very well with the chicken strips with paprika sauce (see under my recipes).
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