Filled dumpling with ground pork

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 25 minutes. Peel and finely dice onions. Wash the marjoram, dab dry, put something aside for garnishing, cut the rest finely. Knead 350 g mince with half of the marjoram and a third of the onions, season with pepper. Form 8 balls, put them in a cool place. Drain the potatoes, rinse with cold water and peel off the skin. Press them still hot through a potato press, add 20 g butter, let them cool down.

2. 2

   Knead mashed potatoes, 40 g flour, potato flour, egg, salt and nutmeg well. Leave to swell for 10 minutes. Clean and slice the mushrooms. Quarter savoy cabbage, wash, clean and cut into wide strips. Form potato dough into a roll and cut into 8 slices. Flatten each slice a little bit, put Mettkugel on top. Place the potato dough around it and press well, form into even dumplings. Let dumplings simmer in boiling salted water for 15-20 minutes. In the meantime, heat 40 g butter, fry 1/3 of the onions in it. Add savoy cabbage and steam for about 5 minutes. Pour on almost 100 ml water, bring to the boil, cover and stew for about 10 minutes. Peel garlic and chop finely. Heat the oil in a pan, fry 250 g of ground pork in it. Add mushrooms, 1/3 of the onions, garlic and the remaining chopped marjoram and fry briefly.

3. 3

   Let dumplings simmer in boiling salted water for 15-20 minutes. In the meantime, heat 40 g butter, fry 1/3 of the onions in it. Add savoy cabbage and steam for about 5 minutes. Pour on almost 100 ml water, bring to the boil, cover and stew for about 10 minutes. Peel garlic and chop finely. Heat the oil in a pan, fry 250 g of ground pork in it. Add mushrooms, 1/3 of the onions, garlic and the remaining chopped marjoram and fry briefly. Add tomato paste, dust 20 g flour over it and sauté. Stir in the stock bit by bit. Add tomatoes, simmer for 5 minutes at low heat. Season cabbage and mead sauce with salt and pepper. Remove the dumplings with a skimmer. Arrange dumplings with savoy cabbage and sauce. Sprinkle with marjoram leaves set aside

4. 4

   Add tomato paste, dust 20 g flour over it and sauté. Stir in the stock bit by bit. Add tomatoes, simmer for 5 minutes at low heat. Season cabbage and mead sauce with salt and pepper. Remove the dumplings with a skimmer. Arrange dumplings with savoy cabbage and sauce. Sprinkle with marjoram leaves set aside

Nutrition Facts

KCAL
960 kcal

CARBS
65 g

FATS
60 g

PROTEINS
40 g