Potato and Mushroom Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 17 mins |
| Total Time | 47 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g dumplin douh, bouht ready-made or homemade
- 120 g mushrooms, white or brown
- 1 small onion (s), finely diced
- 3 stalks parsley, chopped
- Fleur de sel with porcini mushrooms, or just fleur de sel
- Pepper, freshly ground
- some sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into small cubes (approx. 5 x 5 mm). Peel the onion and chop finely. Chop the parsley.
- Heat the oil, fry the mushrooms and onion cubes in it for a few minutes, season with fleur de sel and pepper. Mix in the parsley, then mix everything with the dumpling dough.
- Put on a saucepan with water and when it boils, add salt. Shape the dough into dumplings. To do this, remove the dough with a teaspoon (a heaped teaspoon full) and form dumplings with wet hands. Pour into the gently simmering water and when they swim up, let simmer for another 5 - 7 minutes. Lift out of the water with a sieve spoon. If you like, you can also sear the dumplings, but let them drain well!
- The dumplings can be served as an accompaniment to the main course, but can also be used as a soup. As a main course they are enough for about 2 people, as a soup for 4.
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