Homemade dumplings with croutons

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash 500 g potatoes and cook in boiling water for about 20 minutes. Drain and leave to rest for a few hours. Peel and wash 1 kg potatoes. Hang a damp tea towel over a bowl. Rub the potatoes into it and squeeze them well. Put the pressed potato water aside until the starch has settled (10-15 minutes).

2. 2

   Meanwhile peel and finely dice the onion. Cut toast into small cubes. Heat the oil. Fry onion until transparent. Add the toast and brown while stirring. Peel the boiled potatoes and press them through a potato ricer. Add grated potatoes and starch (results in approx. 3 tablespoons; otherwise add cornflour to 3 tablespoons). Season with salt and work into a dough. Form 8-10 dumplings from it. Fill some onion-toast mixture into the middle of each dumpling. Cook the dumplings in lightly boiling salted water at low heat for about 20 minutes.

3. 3

   Add grated potatoes and starch (results in approx. 3 tablespoons; otherwise add cornflour to 3 tablespoons). Season with salt and work into a dough. Form 8-10 dumplings from it. Fill some onion-toast mixture into the middle of each dumpling. Cook the dumplings in lightly boiling salted water at low heat for about 20 minutes. For the compote, stir the sauce powder, sugar and 4 tablespoons of juice until smooth. Bring the remaining juice, apricots and apple rings to the boil. Add the sauce powder. Boil up again while stirring. Add cranberries and serve in portions with the dumplings. Garnish with mint

4. 4

   For the compote, stir the sauce powder, sugar and 4 tablespoons of juice until smooth. Bring the remaining juice, apricots and apple rings to the boil. Add the sauce powder. Boil up again while stirring. Add cranberries and serve in portions with the dumplings. Garnish with mint

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
460 kcal

CARBS
97 g

FATS
2 g

PROTEINS
9 g