Summary

Ingredients

For the dough: (pasta dough)

• 250 g flour
• 2 egg (s)
• 1 egg yolk
• 2 tablespoons oil
• 0.5 teaspoon ½ salt
• 20 g herbs (sae, thyme, parsley, sprin onion reens), mixed, chopped
• water

For the filling:

• 100 g onion (s)
• 1 clove garlic
• 600 g porcini mushrooms
• 40 g butter
• 3 tablespoon parsley, chopped
• salt
• Pepper, white, freshly ground

For the sauce: (chive sauce)

• 20 g shallot (s)
• 20 g butter
• 80 ml white wine
• 250 ml cream
• 1 tablespoon chives, rolls
• salt
• Pepper, white, freshly ground
• 1 egg white, for brushing
• 1 tablespoon chives, rolls, to serve

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Instructions

1. Sieve the flour on a work surface and make a well in the middle. Add the eggs, yolks, oil, salt and the chopped mixed herbs. Process everything into a smooth dough, adding a little water (if necessary). Let the dough rest in the refrigerator for 1 hour, wrapped in foil.
2. Finely chop the onions and garlic. Carefully clean the boletus and cut into 5 mm cubes. Melt the butter and sweat the onion and garlic cubes in it until translucent. Sweat the porcini mushrooms for 3–4 minutes. Sprinkle with salt, pepper and parsley. Let cool down completely.
3. For the sauce, peel the shallots and chop them very finely. Melt the butter in a saucepan and sweat the shallot cubes lightly. Deglaze with white wine and reduce to about 1 tablespoon. Pour in the cream and reduce to half. Salt, pepper and sprinkle in the chives rolls.
4. Roll out the pasta dough evenly thinly on a work surface and rub out rectangles of 6 x 11 cm from the dough. Put 1 teaspoon of filling on each piece of dough and brush the edges with egg white. Fold the pieces of dough lengthways on top of each other and press down the edges well. Place the dumplings in boiling salted water and cook for about 8 minutes. Take out, drain and serve with the chive sauce.
5. Sprinkle with chives and serve.