Cream and Leek Dumplings

Summary

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)

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Instructions

1. 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.
2. Clean 1 small stick of leek, cut in half lengthwise, wash and cut into oblique slices.
3. Bring a large pot of salted water to a boil. Boil the leek briefly, strain, rinse in cold water and drain well.
4. 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.
5. 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).
6. Goes very well with the chicken strips with paprika sauce (see under my recipes).