Stuffed pizza-puree dumplings with tomato sauce and pepper salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water

2. 2

   Warm up the milk. Drain potatoes. Add butter, warm milk and some nutmeg and mash. Season mashed potatoes with salt and let cool down

3. 3

   For the sauce peel 1 onion and chop finely. Heat 1 tablespoon of oil and fry the diced onion until transparent. Sprinkle with flour and sauté. Add tomatoes while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper, 1 tsp. sugar and 1 tbsp. vinegar

4. 4

   For the filling, clean and wash the peppers and finely dice 1/8 of each pod. Peel and finely dice 1 onion. Finely dice the ham. Heat 1 tablespoon of oil. Fry the diced vegetables and ham for about 4 minutes. Season with salt and pepper. Wash basil, shake dry, pluck leaves from the stalks, chop finely and add to the vegetables, except for a little bit to garnish.

5. 5

   For the vinaigrette, whisk 4 tbsp. vinegar, salt, pepper, mustard and 1 tbsp. sugar. Add 4 tbsp. oil drop by drop. Peel 1 onion and cut into fine strips. Cut the remaining peppers into strips. Clean, wash and shake the rocket dry.

6. 6

   Knead potato mixture, eggs and potato flour. Mix cheese and dumpling filling. Form potato mixture into approx. 16 dumplings. Fill each dumpling with 1 tbsp. paprika mixture and turn it in breadcrumbs. Heat the frying fat and fry the potato dumplings in it for about 6 minutes each. Heat up the sauce and mix the salad ingredients. Arrange dumplings, sauce and salad

Nutrition Facts

KCAL
850 kcal

CARBS
118 g

FATS
33 g

PROTEINS
18 g