Potato dumplings with cream cheese and spring onion filling

Name: Potato dumplings with cream cheese and spring onion filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Spring onions; 1/2 bunch Chives; 1 package (750 g) finished dumpling dough Thuringian style; 7-10 Tbsp Salt; 50 g Butter; 2-3 TABLESPOONS Breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Spring onions
1/2 bunch Chives
1 package (750 g) finished dumpling dough Thuringian style
7-10 Tbsp Salt
50 g Butter
2-3 TABLESPOONS Breadcrumbs

Directions

1
Season cream cheese with salt and pepper. Clean and wash spring onions. Wash the chives. Cut both into small rolls and stir into the cream cheese. Form 4 dumplings from the dumpling dough with wet hands.
2
Press the dumplings flat, spread the cheese mixture on top and shape into dumplings again. Cook in boiling salted water at medium heat for 20-30 minutes. Melt butter. Fry the breadcrumbs in it.
3
Remove the dumplings, drain and spread the butter crumbs on top.