Hessian moths and dumplings

Name: Hessian moths and dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg mealy cooking; 7-10 Tbsp Potatoes; 1 kg carrots, 2 onions; 600 g triggered; 7-10 Tbsp Pork neck; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, nutmeg; 2 TABLESPOONS clear broth (instant); 2 Eggs (Gr. M); 125-150 g Flour; 1 collar Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg mealy cooking
7-10 Tbsp Potatoes
1 kg carrots, 2 onions
600 g triggered
7-10 Tbsp Pork neck
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, nutmeg
2 TABLESPOONS clear broth (instant)
2 Eggs (Gr. M)
125-150 g Flour
1 collar Parsley

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool well
2
Peel and wash the carrots and cut them into rough sticks. Peel and chop the onions. Wash the meat and cut into approx. 2 cm cubes
3
Heat clarified butter in a large pot. Brown the meat and onions in it. Season with salt and pepper. Add carrots and sauté. Add 3/4 l water. Bring to the boil, stir in broth and cook covered for about 30 minutes
4
Grate potatoes. Knead with eggs, 125 g flour, about 1 teaspoon salt, some pepper and nutmeg (if the dough is too moist, knead in some more flour). Form into 4-8 dumplings and lay them on the carrots. Cover and simmer for another 15-20 minutes. Season to taste. Arrange everything. Wash and chop the parsley and sprinkle over it
5
Drink: cool cider