Filled Dumplings with Leek Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g dumplin douh, half / half, from the refrierated shelf
- 2 rolls from the day before
- 80 g butter
- 0.5 ½ bunch parsley
- 2 leeks
- 1 tablespoon, heaped flour
- 200 g cream
- 400 ml vegetable stock
- 2 egg (s)
- some Milk
- salt and pepper
- nutmeg
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Chop the rolls into small cubes. Heat half of the butter in a pan and toast 2/3 of the rolls. When the dice take on color, add 1 small. Add the leek (diced small) and the chopped parsley and sauté briefly. Let cool a little and then mix with the rest of the rolls and eggs to form a malleable mass. Possibly add a little milk. Season well with salt, pepper, nutmeg and paprika and form 4 balls. Divide the dough into 4 portions and fill with the balls. Let the dumplings soak in not boiling water for about 30 minutes.
- In a coated saucepan, sauté the second, also diced, stick of leek in the remaining butter; until the leek collapses. Dust with the flour and stir. Pour the whole thing up with the broth and cream while stirring with the whisk. Let the sauce simmer gently for about 10 minutes. Season to taste with salt, pepper and nutmeg. Since our little daughter doesn`t like anything green in the sauce, I puree the sauce with my magic wand. The whole thing resembles a leek cream soup, maybe a bit thicker, but we all now like the pureed version best. Arrange Dumpling with Sauce in the deep plate
- 800 Kcal per serving
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