Herb Dumplings with Tomato and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point ready mix for dumplings, half and half
- 1 bunch spring onion (s)
- 1 tablespoon parsley, chives and dill, chopped
- 1 clove garlic
- 500 g mushrooms
- 2 cans tomato (s), pieces (400 g each)
- Broth, granular
- 1 pinch (s) thyme, oregano, chilli or sambal olek
- 1 tablespoon oil
- 500 ml water
Print Recipe
Pin Recipe Instructions
- Stir dumpling powder and chopped herbs into 500 ml of cold water. Let it soak for 10 minutes. Shape the dumpling dough into approx. 30 small dumplings. Then put in boiling salted water. Let simmer for 5-10 minutes over low heat.
- Cut the spring onions into small pieces. Clean the mushrooms and cut into slices. Peel and press the garlic.
- Heat the oil in the pan. Add spring onions, mushrooms and garlic and fry for 10 minutes. Then add the chunky tomatoes and reduce a little. Season to taste with the broth and the spices.
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