Dumpling pan

Name: Dumpling pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 400 g Carrots; 1 Bread rolls from the previous day; 2 medium-sized onions; 1 collar Parsley; 500 g mixed minced meat; 2 Eggs; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 1 collar Spring onions; 7-10 Tbsp grated nutmeg

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
400 g Carrots
1 Bread rolls from the previous day
2 medium-sized onions
1 collar Parsley
500 g mixed minced meat
2 Eggs
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
1 collar Spring onions
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Meanwhile clean, peel and slice the carrots and cook them in boiling salted water for about 5 minutes. Soak the rolls in cold water.
2
Peel the onions, cut one into cubes and the rest into large pieces. Wash parsley, dab dry and chop finely. Squeeze out the bread roll and knead with the diced onion, 2/3 of the parsley, minced meat, eggs and mustard.
3
Season with salt, pepper and paprika. Form dumplings from the mixture. Heat the oil in a pan and fry the dumplings all around at medium heat for about 5 minutes. Add onion pieces to the meatballs.
4
Clean, wash and chop the spring onions. Add the potatoes, carrots and spring onions to the pan and fry for another 10 minutes, turning. Season to taste with salt, pepper and nutmeg. Serve the minced dumpling pan sprinkled with the remaining parsley.