Rhön herb dumplings with green sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime peel onions and dice them very finely. Wash ramsons, shake dry and chop finely. Knead the mince, wild garlic, pepper and breadcrumbs. Form approx. 12 small balls from the mixture with wet hands

2. 2

   Heat the oil in a pan, add the onions and fry until transparent, turning. Add meatballs and fry over low to medium heat for about 3 minutes, turning. Roll the meatballs in the onion cubes so that they stick to them. Remove from the pan

3. 3

   Drain the potatoes and peel the skin. Press the hot potatoes through a potato ricer. Add 2 eggs, salt, nutmeg, potato flour and milk and knead immediately. Form the still hot potato mixture into a roll with floured hands (dough sticks a little bit). Cut into approx. 12 slices of the same size

4. 4

   Place the slices of dough one after the other on a well floured palm, place the meatballs inside. Seal the potato dough into a dumpling

5. 5

   Place the dumplings in boiling salted water and cook for 20-25 minutes. Boil 2 eggs in boiling water for about 9 minutes until hard. Drain, rinse and peel. Dice eggs coarsely, pass through a sieve

6. 6

   Mix sour cream, yoghurt and eggs. Wash parsley and chervil, shake dry and chop finely except for a few chervil leaves for garnishing. Cut the cress from the bed and put something aside for garnishing. Wash chives, shake dry and cut into fine rolls. Stir the herbs into the egg yoghurt cream, season with salt and pepper

7. 7

   Carefully lift the dumplings out of the water and let them drain. Arrange dumplings with some green sauce on plates, garnish with chervil and cress. Add the rest of the sauce

Nutrition Facts

KCAL
700 kcal

CARBS
79 g

FATS
29 g

PROTEINS
29 g