Gram Dumplings on Sauerkraut Salad

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

500 g potato (s), floury
1 teaspoon salt
3 tablespoon semolina
100 g flour, handy or potato starch flour

For the filling:

250 g reaves, reaves (or minced smoked meat or blunzn)
2 cloves garlic, peeled and finely chopped
Parsley, finely weighed
pepper
1 small onion (s), finely chopped

For the salad:

500 g sauerkraut, ood
1 large apple, more tart
5 tablespoon sweet cream
2 tablespoon vegetable oil, good, neutral
0.5 ½ lemon (s), add the juice
1 tablespoon horseradish, grated (horseradish)
some sugar
1 carrot (s), grated (optional)

Instructions

About the dough:
Steam the potatoes with their peel, peel them and press them into a bowl while still warm.
Mix in the semolina loosely with a fork and let stand until done.
Then quickly knead with the rest of the ingredients to form a smooth dough and fill immediately.
To the abundance:
The greens are briefly roasted with the vegetables without fat and then left to cool.
The potato dough is formed into a roll as thick as an arm. Then cut down the slices, 1 tablespoon. Put the fullness on top and whip together with the dumpling mass while twisting.
There shouldn`t be a hole in the dough and there shouldn`t be an air hole in the dumpling.
If small dumplings (about 2 euros in size) are made from the gummy mass and frozen, it is easier to roll the dumplings.
The dumplings are cooked for about 15-20 minutes in slightly simmering salted water.
Serve on sauerkraut salad and drizzle with a little nut-brown hot butter.
Sauerkraut salad:
Put the cream in a bowl, stir in the remaining ingredients for the sauce in the specified order with the whisk and
to taste. Loosen the sauerkraut, chop it up a little; Roughly grate the apples including the skin and mix both with the salad dressing.
Season the salad again and serve.

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