Potato Dumplings Filled with Minced Meat
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,200 potato (s), floury cookin
- 1 egg (s)
- 1 tablespoon heavy cream
- 200 g butter
- 300 grams flour
- 100 g semolina
- 0.5 teaspoon ½ salt
- 350 g minced meat
- 1 onion (s), diced
- 2 tablespoon herbs (parsley, chervil, marjoram, 830;)
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces, cook until soft and puree.
- Melt the butter, stir in the egg and cream and mix into the potato. Mix the flour, salt and semolina and fold into the mixture. Knead everything into a dough and add a little flour if necessary.
- Dough 15min. let rest!
- In the meantime, roast the onion and add the minced meat, stir so that the minced meat does not clump and fry lightly. Salt and pepper to taste and fold in the herbs.
- Using a spoon, cut off the dough in portions and shape into dumplings. Make a well in the middle and fill it with the minced meat. Seal the dumplings and add them to the boiling water. Reduce the heat a little and let the dumplings simmer for about 15 minutes. If they float on top, they are done.
- Tip:
- Plum and apricot dumplings or poppy seed noodles can also be made from the potato dough.
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