Fried potato dumplings with mushroom-bacon sauce
easy
60 mins
60 mins
Ingredients
- 1 pack of (for 750 ml; 12 pieces) Dumplings "half and half
- 7-10 Tbsp Salt
- 150 g frozen peas
- 1 Onion
- 50 g streaky smoked bacon
- 750 g Mushrooms
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Pepper
- 3/8 l Vegetable broth (instant)
- 125 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 2 stem(s) flat leaf parsley
- 2 Eggs
- 100 g Breadcrumbs
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Parsley
Directions
- 1
Stir the dumpling powder with a whisk into 3/4 litre cold water and let it swell for 10 minutes. Form 12 dumplings from the dough with moistened hands. Put the dumplings in plenty of boiling salted water. Pull over low heat for 20 minutes, then let cool down. In the meantime defrost peas for the sauce. Peel and finely chop the onion.
- 2
Cut the bacon into small cubes. Clean, wash and halve the mushrooms. Heat the fat. Stir-fry bacon, onion and mushrooms for about 5 minutes. Season with salt and pepper. Deglaze with stock and cream, simmer for another 5 minutes. Add sauce thickener, bring to the boil briefly and season to taste again. Heat peas in it. Wash, chop and stir in parsley. Cut dumplings into thick slices. Whisk eggs. Turn dumpling slices one after the other in egg and breadcrumbs.
- 3
Heat peas in it. Wash, chop and stir in parsley. Cut dumplings into thick slices. Whisk eggs. Turn dumpling slices one after the other in egg and breadcrumbs. Fry in hot oil on both sides until golden brown. Serve with the sauce. Serve garnished with parsley
Nutrition Facts
840 kcal
109 g
33 g
23 g
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