Schupfnudeln and turkey dumplings

Name: Schupfnudeln and turkey dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes (mainly mealy cooking); 100 g grated parmesan cheese; 1 TABLESPOON Semolina; 1 TABLESPOON Flour; 2 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 glass (212 ml) Chanterelles; 500 g Turkey Breast; 250 g Mushrooms; 3 Spring onions; 1 Onion; 1 Tomato; 2 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 1/2 l Vegetable broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 15 g clarified butter; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes (mainly mealy cooking)
100 g grated parmesan cheese
1 TABLESPOON Semolina
1 TABLESPOON Flour
2 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 glass (212 ml) Chanterelles
500 g Turkey Breast
250 g Mushrooms
3 Spring onions
1 Onion
1 Tomato
2 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
1/2 l Vegetable broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
15 g clarified butter
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Wash the potatoes, cook for 20 minutes, drain, rinse, peel and finely mash. Add cheese, semolina, flour, egg yolk, salt, pepper and nutmeg to the potato mixture with the whisk of the hand mixer.
2
Bring salted water to the boil. Form the dough into potato noodles with floured hands. Cook in boiling water at low heat until the noodles float on the surface. Drain on kitchen paper.
3
Drain the chanterelles on a sieve. Wash the meat, dab dry and cut into small pieces. Clean the mushrooms, rub with kitchen paper, cut in half. Clean, wash and cut spring onions into rings.
4
Peel and finely chop the onion. Wash, quarter, seed and chop the tomato. Fry meat in hot oil while turning for about 6 minutes. Add prepared vegetables and fry for another 5 minutes. Season vigorously.
5
Deglaze with stock and cream and simmer for 5 minutes. Thicken with sauce thickener and keep warm for a short time. Fry the potato noodles in hot fat in a large frying pan, turning them golden brown. Serve in portions garnished with tomato cubes and parsley.