Potato Dumplings Filled with Chestnuts, Mushrooms and Diced Ham
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 ½ kg dumpling dough, homemade or on the cooling shelf
- 150 g mushrooms, brown
- 125 g chestnut (s), cooked, vacuum-sealed
- 125 g diced ham, lean
- some oil
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, dice them and fry them in a little oil. Add the ham cubes and fry until they are hot and lightly brown. Let cool and mix in the chestnuts, now crumbled or finely diced.
- Shape the dumpling dough into a circle in your hand, put approx. 1 teaspoon of the filling in the middle and shape into a dumpling. Depending on the size of the dumplings, 15-20 dumplings should come out.
- Put the dumplings in boiling salted water, bring to the boil briefly and simmer over low heat. The cooking time again depends on the size and is approx. 15-20 minutes.
- The dumplings are suitable as a side dish, e.g. for roasts. Leftovers can be cut into slices and processed into casseroles. Remnants of the filling can be added to the gravy.
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