Napkin dumplings with mushroom cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the rolls into small cubes, pour milk over them and soak for about 5 minutes. Add eggs and knead. Wash parsley and chop except for something to garnish. Add to the rolls except for something to sprinkle. Season with salt and pepper and knead well again. Form the roll mixture into a roll on a damp tea towel. Tie the ends of the towel together. Bring plenty of salted water to the boil in a large saucepan. Add the roll and let it simmer at low heat for about 45 minutes

2. 2

   Clean and trim the mushrooms. Quarter the peppers, clean, wash and cut into cubes. Peel and finely dice the onion. Drain bacon in a pan without fat, add diced peppers, fry for 1-2 minutes at low heat, remove. Heat 2 tablespoons of oil in the bacon fat. Fry the mushrooms on a high heat for 3-4 minutes while turning. Add onion and fry briefly over medium heat. Dust with flour and sauté. Deglaze with cream and stock and bring to the boil. Stir the bacon mixture into the sauce. Lift the napkin dumplings out of the water. Remove cloth, let cool down for about 10 minutes, then cut dumplings into slices

3. 3

   Heat 2 tablespoons of oil in a frying pan. Fry the dumpling slices on each side until brown, remove and keep warm. If necessary, reheat mushroom cream again, arrange on plates with dumpling slices, garnish with parsley leaves and sprinkle with chopped parsley

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
56 g

FATS
44 g

PROTEINS
24 g