Filled potato dumplings on creamy vegetables

Name: Filled potato dumplings on creamy vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g mainly waxy potatoes; 1/2 (approx. 800 g) Head Savoy cabbage; 2 Onions; 1 Garlic clove; 4-5 Stem(s) Thyme; 1/2 TEASPOON + 1 tablespoon clarified butter; 150 g streaky diced bacon; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 400 ml Meat or vegetable broth; 50 g Durum wheat semolina; 100 g Flour; 25 g soft butter in flakes; 1 egg (size M); 150 g Whipped cream; 3 TSP sauce thickener; 7-10 Tbsp Thyme; 7-10 Tbsp Flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g mainly waxy potatoes
1/2 (approx. 800 g) Head Savoy cabbage
2 Onions
1 Garlic clove
4-5 Stem(s) Thyme
1/2 TEASPOON + 1 tablespoon clarified butter
150 g streaky diced bacon
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
400 ml Meat or vegetable broth
50 g Durum wheat semolina
100 g Flour
25 g soft butter in flakes
1 egg (size M)
150 g Whipped cream
3 TSP sauce thickener
7-10 Tbsp Thyme
7-10 Tbsp Flour

Directions

1
Wash the potatoes thoroughly and boil them in plenty of boiling water for about 20 minutes. Meanwhile cut the savoy cabbage in half and remove the stalk. Wash cabbage and cut into small pieces. Peel onions and garlic and chop finely. Wash the thyme, dab dry and remove the leaves
2
Heat 1/2 tsp. clarified butter in a frying pan. Fry the bacon cubes for 4-5 minutes while turning them until crispy. After about 2 minutes add thyme leaves and half onions. Put the diced bacon, onions and thyme in a sieve, catch the fat and put it into a wide saucepan. Add 1 tablespoon of clarified butter and heat up with the bacon fat. Fry the remaining onions and garlic. Add the savoy cabbage bit by bit and braise for approx. 5 minutes, turning. Season well with salt, pepper and nutmeg. Add stock and simmer for about 10 minutes.
3
Drain the potatoes, quench and drain. Peel the potatoes and press them hot through a potato ricer. Season well with salt and nutmeg. Add semolina, flour, butter and egg and knead briefly with the dough hooks of the hand mixer. With well floured hands form 4 dumplings out of the potato mixture, place the bacon-onion mixture in the middle, shape it with your hands and put it into a large pot with plenty of boiling salted water. Let simmer at low to medium heat (low boiling) for 20-25 minutes
4
Pour cream into the savoy cabbage and simmer for another 5 minutes. Bind with sauce thickener and season again with salt and pepper. Lift the dumplings out of the water with a skimmer, drain and arrange on plates with the creamed savoy cabbage. Garnish with thyme if desired