Summary

Ingredients

For the dumplings:

• 200 g potato (s), peeled and rated
• 150 g durum wheat semolina
• 2 egg (s)
• 200 g kale, fresh
• 1 medium onion (s)
• 80 g butter, more if necessary
• Salt and pepper
• Nutmeg
• Potato flour, about 1 tablespoon

For the sauce:

• 300 g mushrooms, brown
• 100 g butter
• 1 dash oil, for frying
• 1 medium onion (s)
• flour, for dusting
• Salt and pepper
• 1 pinch (s) sugar
• 5 drops lemon juice
• 1 dash sweet cream

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Instructions

1. The potatoes are peeled and grated in a bowl. Then I add the semolina, the eggs are cracked open and mixed in. If you want, you can boil the semolina with water beforehand.
2. Before that, I washed the kale, blanched it in salted water for about 3 minutes, cut it into small pieces, and chopped it. The kale is then tossed again several times with an onion seared in cubes, which has been steamed in butter.
3. Then I add the kale to the mixture and season it with salt, pepper and nutmeg. Finally, to set, potato flour is added so that the dumpling does not fall apart. With a dumpling ladle I then gradually add the dumplings to boiling salted water, let them boil briefly and then simmer for 15 minutes until they rise in the water. I leave the lid on.
4. In that time I will finish my mushroom sauce. If you have more mushrooms, you can also process more.
5. Clean the mushrooms and cut them into slices. Let the oil get hot in the pan and add the mushrooms. Now season with salt and pepper. Shortly afterwards add the onion cut into cubes. Fry everything vigorously and add the butter so that it gets a good buttery taste. When the mushrooms have sizzled and lost water, I put a little flour over the mushrooms and then add the cream.
6. When the dumplings and the mushroom sauce are ready, you can arrange everything well and a vegetarian dish is ready. You can also serve the dumplings with goulash or other things.
7. I cut the rest of the dumplings into slices and fried them again and served pork goulash with it.