Herb dumplings with green sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered for about 20 minutes. Boil 2 eggs hard, quench them, peel them and let them cool down a bit.

2. 2

   Peel and finely chop the onion. Wash and finely chop the wild garlic. Knead minced meat, onion, wild garlic, breadcrumbs and pepper. Form approx. 10 walnut-sized balls from the mixture. Heat the oil and fry the meatballs in it at medium heat for about 3 minutes.

3. 3

   Drain the potatoes, peel them and press or grate them hot through the potato ricer. Knead potatoes, 2 eggs, 140 g starch, salt and nutmeg until smooth. If the dough is too moist, gradually knead in potato starch until the dough can be formed.

4. 4

   Shape approx. 10 dumplings from the dumpling mixture with floured hands, placing 1 mettball in the middle of each. Let the dumplings simmer in plenty of boiling salted water for 15-20 minutes.

5. 5

   Wash the herbs, shake dry and chop finely or cut into small rolls. Put 2 tablespoons aside for garnishing. Dice eggs and pass through a coarse sieve or mash them coarsely. Mix sour cream, yoghurt, eggs and herbs.

6. 6

   Season to taste with salt, pepper and a little sugar.

7. 7

   Lift out the dumplings and let them drain. Serve with green sauce and garnish with the remaining herbs.

8. 8

   Drink tip: dark beer, e.g. black cock.

Nutrition Facts

KCAL
670 kcal

CARBS
71 g

FATS
29 g

PROTEINS
27 g