Dumplings with paprika vegetables

Name: Dumplings with paprika vegetables
Yield: 4
Ingredients: 1 kg Potatoes; 1 green, red and yellow peppers; 1 medium onion; 100 g Mushrooms; 2 Eggs (size M); 100 g Buckwheat flour; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1/4 l Vegetable and yeast broth; 4-6 Stem(s) fresh or 1/2 tsp dried thyme; 7-10 Tbsp white pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 kg Potatoes
1 green, red and yellow peppers
1 medium onion
100 g Mushrooms
2 Eggs (size M)
100 g Buckwheat flour
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1/4 l Vegetable and yeast broth
4-6 Stem(s) fresh or 1/2 tsp dried thyme
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook in boiling salted water for about 25 minutes. Peel off the skin. Mash potatoes or press them through a potato ricer. Let cool down a little. Clean, wash and cut the peppers into strips.
2
Peel the onion and cut into fine cubes. Clean, wash and slice the mushrooms. Knead eggs and buckwheat flour into the potato dough. Season with salt and nutmeg. Form into a roll. Cut into 12-14 slices and form into dumplings.
3
Let it simmer in slightly boiling salted water for about 15 minutes. Heat the oil and sauté the onion. Add paprika and mushrooms. Stir in tomato paste and sweat briefly. Deglaze with broth. Wash the thyme, pluck the leaves from the stalks and add.
4
Let everything boil down for about 5 minutes. Season the sauce with salt and pepper. Drain the dumplings and serve with the vegetables.