Beetroot dumplings with onion sauce and lamb

Name: Beetroot dumplings with onion sauce and lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 small onions; 1 collar Parsley; 700 g White bread in slices; 200 ml Milk; 30 g Butter; 75 g Flour; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 small pickled balls beetroot; 8 Lamb chops (approx. 65 g each); 1 TABLESPOON Oil; 50 g Diced ham; 250 ml Vegetable broth; 4 TSP Cornstarch

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 small onions
1 collar Parsley
700 g White bread in slices
200 ml Milk
30 g Butter
75 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 small pickled balls beetroot
8 Lamb chops (approx. 65 g each)
1 TABLESPOON Oil
50 g Diced ham
250 ml Vegetable broth
4 TSP Cornstarch

Directions

1
Peel the onions. Cut 1 onion into fine cubes, the rest into wedges. Remove the white bread edge and cut the inside of the white bread into small cubes. Heat milk and butter and pour over the white bread cubes. Add flour, onions and eggs, season with salt and pepper. Knead to a dough and let it rest for a short time
2
Drain beetroot well. Divide the dough into 8 equally sized pieces, form into balls and press flat. Place 1 beetroot ball in the middle of each dough. Form the dough into a dumpling around it. Place the dumplings in boiling salted water and cook over medium heat for 20-25 minutes. Wash parsley, shake dry and chop finely
3
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Sauté the meat in it for about 3 minutes on each side. Remove and keep warm. Fry the onion slices and diced ham in the frying oil and deglaze with stock. Mix 2 tbsp. water with starch, pour into the onion sauce, thicken with it and season with pepper, bring to the boil again. Carefully lift the dumplings out of the water, drain and roll them in parsley. Arrange dumplings with lamb and onion sauce