Napkin dumplings with chive cream

Name: Napkin dumplings with chive cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Pretzel rolls (from the previous day); 1 Onion; 2 TABLESPOONS Butter; 450 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 2 Eggs (size S); 1 go. Tbsp. flour; 1/2 Celeriac; 1/2 (approx. 400 g) rutabaga; 2 TABLESPOONS Oil; 8 Pork medallions (approx. 75 g each); 150 ml dry white wine; 250 ml Vegetable broth (instant); 3 TABLESPOONS Fresh cream; 3 TABLESPOONS sauce thickener; 12 Chive straws

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Pretzel rolls (from the previous day)
1 Onion
2 TABLESPOONS Butter
450 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
2 Eggs (size S)
1 go. Tbsp. flour
1/2 Celeriac
1/2 (approx. 400 g) rutabaga
2 TABLESPOONS Oil
8 Pork medallions (approx. 75 g each)
150 ml dry white wine
250 ml Vegetable broth (instant)
3 TABLESPOONS Fresh cream
3 TABLESPOONS sauce thickener
12 Chive straws

Directions

1
Cut the rolls into cubes of about 1 cm. Peel and finely dice the onion. Melt 1 tablespoon of butter and fry the onion in it. Add milk. Season with salt, pepper and thyme, pour over the rolls and mix. Leave to swell for 10 minutes. Whisk eggs and flour.
2
Stir into the rolls, season to taste again. Form the roll mixture on a damp tea towel to a roll (7-8 cm Ø). Wrap up and tie the ends of the cloth together. Cook in a long pot in plenty of lightly boiling salted water for about 50 minutes. Peel the vegetables and cut them into cubes. Blanch in boiling salted water for 3-4 minutes, then rinse under cold water. Remove the napkin dumplings from the water and let them cool down a little. Wrap dumplings from the cloth and cut into slices (0.5-1 cm thin). Heat 1 tablespoon of oil in a frying pan and fry the dumpling slices on both sides, remove and keep warm. Wash the pork medallions, dab dry, flatten a little and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the pork medallions on each side for about 3 minutes. Remove and keep warm. Deglaze the roast with white wine and stock and simmer for about 2 minutes.
3
Wrap dumplings from the cloth and cut into slices (0.5-1 cm thin). Heat 1 tablespoon of oil in a frying pan and fry the dumpling slices on both sides, remove and keep warm. Wash the pork medallions, dab dry, flatten a little and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the pork medallions on each side for about 3 minutes. Remove and keep warm. Deglaze the roast with white wine and stock and simmer for about 2 minutes. Melt 1 tablespoon butter in a pan. Add vegetables and fry lightly for 2-3 minutes. Stir the crème fraîche into the sauce, then stir in the sauce thickener and simmer for 1-2 minutes. Wash the chives, dab dry and cut the lower half into small rolls. Season sauce with salt and pepper, add 2/3 of the rolls. Stack dumplings and meat and serve with sauce and vegetables. Sprinkle with chives and garnish
4
Melt 1 tablespoon butter in a pan. Add vegetables and fry lightly for 2-3 minutes. Stir the crème fraîche into the sauce, then stir in the sauce thickener and simmer for 1-2 minutes. Wash the chives, dab dry and cut the lower half into small rolls. Season sauce with salt and pepper, add 2/3 of the rolls. Stack dumplings and meat and serve with sauce and vegetables. Sprinkle with chives and garnish
5
1 hour waiting time