Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.