Parmesan Poppy Seed Dumplings in Leek Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- Salt water
- 200 g parmesan, freshly rated
- 2 egg yolks
- 2 tablespoon poppy seeds
- 1 leek
- 1 cup cream
- some salt and pepper
- nutmeg
- some potato flour or cornstarch
- some butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, boil them in salted water and press or mash them through the press. Stir in 2 egg yolks, poppy seeds and parmesan, add a little starch if necessary and season with pepper, nutmeg and salt. Form dumplings from the mass.
- Clean the leek, cut it into small pieces and sweat it in butter. Now press a hole in the dumplings, add a little leek and seal the dumplings. Let it steep in boiling salted water for about 15 minutes.
- In the meantime, fill up the remaining leek with cream, season and, if necessary, thicken with a little starch. Serve the dumplings with the sauce.
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