Potato dumplings with cream cheese filling and red cabbage
easy
45 mins
45 mins
Ingredients
- 1 kg Potatoes
- 850 g Red cabbage
- 1 Onion
- 4 Cloves
- 2 TABLESPOONS Oil
- 1/4 l Vegetable broth (instant)
- 75 ml White wine vinegar
- 75 g Walnut kernels
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 4 Eggs
- 4 TABLESPOONS Cornstarch
- 7-10 Tbsp grated nutmeg
- 1 collar Chives
- 1 package (200 g) Double cream cream cheese
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Wholegrain semolina
- 1 l oil for baking
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, clean the red cabbage, cut into strips and wash. Peel onion and lard with cloves. Fry the red cabbage and onion in hot oil. Pour in broth and vinegar and braise for about 30 minutes. Chop the nuts roughly and add them.
- 2
Season cabbage with a little salt and sugar. Drain the potatoes, rinse with cold water and peel the skin. Press the potatoes through a potato ricer. Separate the eggs. Mix potatoes, egg yolk and starch. Season with salt and nutmeg. Wash chives, dab dry and cut into small rolls. Mix cream cheese and chives. Season with salt and pepper. Form 12 potato dumplings from the potato mixture, pressing a teaspoon of cream cheese into the middle of each. Turn the dumplings first in egg white, then in semolina. Fry in hot oil for 3-5 minutes until golden brown.
- 3
Wash chives, dab dry and cut into small rolls. Mix cream cheese and chives. Season with salt and pepper. Form 12 potato dumplings from the potato mixture, pressing a teaspoon of cream cheese into the middle of each. Turn the dumplings first in egg white, then in semolina. Fry in hot oil for 3-5 minutes until golden brown. Take out with a skimmer and drain on kitchen paper. Arrange 3 dumplings each with some red cabbage on a plate
- 4
Tableware: Palatine ceramics
Nutrition Facts
810 kcal
58 g
52 g
24 g
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