Paprika Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 100 g bread (s), (dumplin bread)
- 0.5 dl ½ milk
- 2 tablespoon heavy cream
- 1 medium peppers, red, pitted, washed and slightly cut
- 1 teaspoon, heaped paprika powder, noble sweet
- 2 teaspoon, heaped tomato paste
- some salt and pepper
- 25 g butter
- 1 tablespoon oil
- 1 medium onion (s), very finely chopped
- 2 tablespoon chives, very finely chopped
- 1 small egg (s), whisked
- some flour
- some breadcrumbs
- 2 tablespoon cheese, finely grated Appenzeller as desired (optional)
Print Recipe
Pin Recipe Instructions
- Put the dumpling bread in a bowl.
- Put the milk, cream, pepper pieces, paprika powder and tomato paste in a bowl and puree very well with the hand blender, season well with salt and pepper. Then put the sauce in a small pan, add the butter and slowly heat while stirring until the butter has melted. Then pour the whole thing over the dumpling bread, mix well and cover with a tea towel.
- Wash out the small pan, dry it and heat it with a little oil, sauté the onions in it and pour it over the dumpling bread. Then cover the mixture with the tea towel and let it cool down a little.
- Add the chives and the egg to the mixture, mix everything very well. If the mixture is a little too thin, consolidate with a little flour and breadcrumbs.
- Heat a saucepan with salt water.
- Shape the mixture into small dumplings and let them steep in boiling salted water for 12 to 13 minutes.
- Then serve the hot dumplings in hot chicken, beef or vegetable bouillon.
- First make a test dumpling to see whether the mixture holds up.
- If you want the dumplings with cheese, add some cheese before you shape the dumplings.
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