Dumplings with minced meat filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel 600 g potatoes, wash and cook in boiling salted water for about 20 minutes. In the meantime, peel, wash and grate 900 g potatoes. Put the grated potatoes in a tea towel, squeeze them out and collect the potato water.

2. 2

   Let the water stand for a while until the starch has settled. Drain the boiled potatoes, let them evaporate well and press them hot through a potato press. Mix in raw potatoes and settled potato starch.

3. 3

   Season with salt, pepper and nutmeg. Peel, wash and chop the carrot and celery. Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Heat oil in a pan.

4. 4

   Fry the vegetables in it. Add minced meat and fry for another 5 minutes. Season with salt and pepper and add the tomatoes. Simmer for about 5 minutes. Form 12 dumplings from the potato mixture, press them a little bit flat and add 1 teaspoon of minced ragout each.

5. 5

   Shape into dumplings again. Slide into a large pot of boiling salted water. Cook over a low heat for 15-20 minutes, remove and drain. In the meantime pour stock into the ragout, bring to the boil and season with salt, pepper and basil.

6. 6

   Arrange 3 dumplings each with the meat ragout on plates. Garnish with basil. Serve with a mixed salad.

Nutrition Facts

KCAL
570 kcal

CARBS
53 g

FATS
24 g

PROTEINS
30 g