Filled dumplings in mushroom cream
very easy
30 mins
30 mins
Ingredients
- 4 discs (à approx. 25 g) Toast
- 1 Onion
- 2 TABLESPOONS Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper from the mill
- 1 (750 g) Bag of dumpling dough from cooked potatoes
- 1 Garlic clove
- 250 g Mushrooms
- 1 (approx. 200 g) Stalk leek (leek)
- 2 TABLESPOONS Oil
- 50 ml dry white wine
- 150 ml Vegetable broth
- 200 g Whipped cream
- 7-10 Tbsp Sweet peppers
- 1/2 bunch Chives
Directions
- 1
Cut bread slices into cubes of about 1/2 cm. Peel and finely dice the onion. Heat butter in a large pan. Fry the onions and bread for about 5 minutes while turning them over. Season to taste with salt and pepper.
- 2
Take it out and let it cool down a little.
- 3
Knead the dumpling mixture well with your hands, form it into 8 dumplings, press them flat, put the bread filling in the middle, fold the dough over them and form them into round dumplings again. Prepare the dumplings according to the instructions on the packet.
- 4
Meanwhile peel and finely chop the garlic. Clean, clean and halve the mushrooms. Leek clean, wash and in rings cut. Heat the oil in a large pot. Fry the mushrooms for 2-3 minutes while turning them.
- 5
Add leek with garlic and fry briefly. Deglaze with wine, bring to the boil. Add stock and cream. Simmer mushroom-leek cream for about 3 minutes. Season to taste with salt, pepper and paprika.
- 6
Wash the chives, shake dry and cut into fine rolls. Lift the dumplings out of the water, drain and arrange on plates with mushroom-leek cream. Sprinkle with chives and paprika.
Nutrition Facts
540 kcal
61 g
27 g
9 g
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