Cheese dumpling with mushroom ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the pretzel sticks into small cubes and place them in a bowl. Peel and finely dice the shallots. Heat 25 g butter and sauté shallots until translucent. Heat 300 ml milk and mix with the shallots under the pretzel sticks.

2. 2

   Cover and leave to stand for 20-30 minutes.

3. 3

   Clean, clean and halve the mushrooms. Chop cranberries. Wash parsley, shake dry and chop the leaves finely. Add eggs and parsley to the pretzel sticks. Knead the mixture well with your hands, season with salt and pepper.

4. 4

   Cut the cheese into about 8 cubes. Form approx. 8 dumplings from the lye mixture. Put a piece of cheese in the middle of each dumpling. Close the dumpling mixture around it. Let dumplings simmer in hot salted water for about 15 minutes.

5. 5

   Heat the oil in portions in a frying pan. Fry the mushrooms in portions, turning them over and taking them out. Melt 20 g butter in a saucepan. Add flour and sweat. Add 125 ml milk to the roux while stirring.

6. 6

   Add 125 ml milk while stirring continuously. Stir until the sauce is smooth. Season to taste with nutmeg, paprika, salt and pepper. Stir in fried mushrooms and cranberries. Lift the dumplings out of the water and let them drip off.

7. 7

   Arrange mushroom ragout and dumplings on plates.

Nutrition Facts

KCAL
800 kcal

CARBS
68 g

FATS
42 g

PROTEINS
33 g