Potato-pumpkin-dumplings with turkey-curry-shredded

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes. Cook potatoes in salted water for about 20 minutes until soft. In the meantime peel and finely dice the onion. Peel the mango, cut the flesh from the core and chop finely. Wash and clean the leek and cut into rings. Blanch leek in boiling salted water for about 4 minutes, then rinse under cold water and drain.

2. 2

   Drain the potatoes and press them onto a tray with a potato press and let them cool down. Wash the turkey meat, dab dry and cut into cubes. Peel and finely grate the pumpkin. Mix flour, cold potato mixture, semolina, eggs and pumpkin and season with salt, pepper and nutmeg. Turn 1 sample dumpling and let it simmer in boiling salted water for about 15 minutes. If the dumpling is too soft, add some potato flour to the mixture. Form 12 dumplings and let them simmer. Heat 1 teaspoon of oil in a coated pan. Fry the turkey cubes for 2-3 minutes while turning, then remove from the pan. Heat 1 teaspoon of oil in a frying pan. Sauté the onion cubes for 1-2 minutes and dust with curry.

3. 3

   Form 12 dumplings and let them simmer. Heat 1 teaspoon of oil in a coated pan. Fry the turkey cubes for 2-3 minutes while turning, then remove from the pan. Heat 1 teaspoon of oil in a frying pan. Sauté the onion cubes for 1-2 minutes and dust with curry. Deglaze with broth and simmer for about 4 minutes. Add finesse and leek and season with salt and pepper. Add mango and turkey cubes and simmer for 1-2 minutes. Wash parsley, dab dry and cut the leaves of 2 stems into thin strips. Remove the dumplings from the water and arrange on the curry. Garnish with parsley strips and leaves

4. 4

   Deglaze with broth and simmer for about 4 minutes. Add finesse and leek and season with salt and pepper. Add mango and turkey cubes and simmer for 1-2 minutes. Wash parsley, dab dry and cut the leaves of 2 stems into thin strips. Remove the dumplings from the water and arrange on the curry. Garnish with parsley strips and leaves

5. 5

   45 minutes waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
58 g

FATS
12 g

PROTEINS
13 g