Dumpling with sage butter

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix the flour, 3 eggs, oil, 2 tbsp lukewarm water and 1 tsp salt with the dough hooks of the hand mixer to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes

2. 2

   In the meantime peel, wash and cut the potatoes into cubes (approx. 1 cm edge length). Peel the onion. Finely dice bacon and onion. Heat clarified butter in a pan. Fry the potatoes for about 10 minutes while turning. Season with salt and pepper. After about 7 minutes add bacon and diced onion. Remove the pan from the heat and let it cool down slightly

3. 3

   Grate cheese. Stir in curd, cheese and 2 eggs

4. 4

   Quarter the pasta dough and roll out thinly one after the other with a pasta machine (approx. 45 x 15 cm each). Whisk 1 egg. Spread 1 pastry sheet thinly with whisked egg. Spread about half of the filling (about 24 piles) on the dough. Place the 2nd pastry sheet on top and press down gently. Cut out dough pockets with a pizza cutter. Repeat the process with the rest of the dough. Cook the dumplings in portions in boiling salted water for 8-10 minutes

5. 5

   Wash sage, shake dry and pluck leaves from the stems. Brown the butter in a pan. Fry the sage briefly in the fat. Swivel the pockets in portions in the sage butter. Arrange on plates

6. 6

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
770 kcal

CARBS
69 g

FATS
39 g

PROTEINS
34 g