Spring Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 150 g carrot (s)
- 2 tablespoon butter
- salt and pepper
- sugar
- 1 bunch parsley, curled
- 1 package dough (potato dumplings), from the refrigerated shelf
Print Recipe
Pin Recipe Instructions
- Peel the onions. Peel the carrots. Finely dice both. Cover and simmer in 2 teaspoons of melted butter over medium heat for about 10 minutes. Season with salt, pepper and a pinch of sugar. Pluck the parsley from the stalks and chop. Mix half of the parsley into the onions and carrots.
- Shape the dumpling dough into 8 equal sized dumplings. Press each of these flat between your hands, fill with 1 tablespoon of carrot mixture and close carefully.
- Bring plenty of salted water to the boil in a large saucepan. Add the dumplings and let simmer for 20 minutes over a medium heat.
- In the meantime, melt the rest of the butter and stir in the rest of the parsley. Take the dumplings out of the pot with a slotted spoon, drain and serve with the parsley butter.
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