Potato dumplings with broccoli
easy
60 mins
60 mins
Ingredients
- 1 kg waxy potatoes
- 7-10 Tbsp Salt
- 4 Eggs
- 375 g Broccoli
- 75 g streaky smoked bacon
- 4 TABLESPOONS Sunflower seeds
- 75 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 4 TABLESPOONS Sunflower oil
- 2 TABLESPOONS White wine vinegar
Directions
- 1
Wash the potatoes and cook for about 25 minutes in boiling salted water. Put 2 eggs in boiling water and cook hard for about 10 minutes. Clean and wash broccoli, divide into small florets and cook in boiling salted water for about 5 minutes.
- 2
Place on a sieve, drain and allow to cool. Cut the bacon into small cubes and drain in a pan. Drain the potatoes. Peel off the skin. Let the potatoes cool down and press them through a potato ricer.
- 3
Add the remaining eggs, sunflower seeds and flour and knead well. Season with salt, pepper and nutmeg. Boil up plenty of salted water. Cut out 2 tablespoons of the potato mixture with 2 dumplings and let it simmer in the salted water at low heat for about 15 minutes.
- 4
Peel the eggs and dice them finely. Mix broccoli florets, egg and bacon cubes. Stir in oil and vinegar. Season to taste with salt and pepper. Arrange dumplings with half of the vegetable sauce on a plate.
- 5
Add the rest of the sauce separately.
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