Summary

Ingredients

For the dough:

• 1 egg yolk
• 40 g semolina (durum wheat)
• 60 g flour
• salt
• nutmeg
• 500 g potato (s), floury cookin
• 2 scoops mozzarella, for filling

For the vegetables:

• 1 can mushrooms
• 1 leek
• 125 ml white wine
• 0.5 ½ lemon (s), juice it
• 125 ml cream
• 1 tablespoon butter
• 1 tablespoon sour cream
• salt and pepper
• oil
• chives
• Butter, to swirl
• Parmesan, for sprinkling

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Instructions

1. Dumplings:
2. Boil the potatoes as jacket potatoes in salted water for 25 minutes, drain, drain and place on a baking sheet. Let the potatoes steam out in the oven for 5 minutes at 200 ° C (gas mark 3, convection 180 ° C). Peel the potatoes and press them through the potato press while hot.
3. Add egg yolks, semolina and flour and stir everything together to form a loose batter. Use a fork for this. Do not use the food processor as this will make the dough tough. Let the dough cool down a bit before shaping it.
4. Form medium-sized dumplings and fill each with a piece of mozzarella. Turn the dumplings thoroughly to prevent cheese from leaking out while cooking. Let the dumplings soak in boiling salted water for 12-15 minutes. When they swim up, they are done.
5. Vegetables:
6. Put the mushrooms and the sliced leek in a pan with
7. Fry some oil, season with salt and pepper and deglaze with white wine and lemon juice. Pour on the cream, bring to the boil briefly and stir in the sour cream. Scatter chives on top.
8. Toss the finished dumplings in a pan with butter, sprinkle with parmesan and serve with the mushroom and leek vegetables.
9. Tip:
10. The dough is also suitable for Maultaschen. Let it stand for 10 minutes.