Dumplings 4x different: with shrimps

Name: Dumplings 4x different: with shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 raw shrimps (15 g each; without head, in shell); 200 g finished dumpling dough "Thuringian style" (cooling shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 Basil leaves; 1 untreated lemon; 100 g Butter; 7-10 Tbsp Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 raw shrimps (15 g each; without head, in shell)
200 g finished dumpling dough "Thuringian style" (cooling shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 Basil leaves
1 untreated lemon
100 g Butter
7-10 Tbsp Sugar

Directions

1
Peel the prawns and remove the intestines. Wash the prawns and pat them dry. Wash basil leaves and pat dry. Divide the dumpling dough into 4 parts and press a hollow into it. Season prawns with salt and pepper and put 2 basil leaves in each hollow. Form into 4 round, smooth dumplings. Bring a pot of salted water to a boil at medium heat and let the dumplings simmer for about 20 minutes.
2
In the meantime, wash the lemon and grate it dry. Halve the lemon and squeeze one half. Put butter and lemon peel in a pot. Melt butter and add lemon juice. Season with salt, pepper and sugar. Lift the dumplings out of the pot, put them on plates and sprinkle with some butter