Wholemeal napkin dumpling with tomato and vegetable ragout

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Dice the bread rolls. Fry in hot fat in a pan. Let it cool down. Separate eggs. Mix egg yolk, flour and salt, gradually add milk and work the dough well.

2. 2

   Fold in the bread cubes, leave to stand for about 1/2 hour. Wash the herbs, chop coarsely except for a small residue. Beat egg white until stiff. Add herbs, 50 g sunflower seeds and egg white to the dough.

3. 3

   Season to taste. Form the mixture into a roll in the middle of a damp tea towel. Roll up the cloth and tie up both ends with thread. Pour into plenty of boiling salted water and let it simmer at low heat for about 1 hour.

4. 4

   Clean the celery and spring onions (keep the celery green) and wash them. Cut celery diagonally into slices and spring onions into long pieces. Cook both in the boiling broth for about 5 minutes.

5. 5

   Select the sprouts, wash them and add them to the vegetables 2 minutes before the end of the cooking time. Pour off, catching the broth. Clean and wash the tomatoes, chop up to 1 tomato. Peel onions, chop finely and fry in hot oil.

6. 6

   Add the tomatoes and stock, bring to the boil and let it boil down for about 10 minutes open. Roast remaining sunflower seeds dry, remove seeds from tomato and cut into small cubes. Add drained vegetables, except for a few sprouts, to the tomato sauce.

7. 7

   Season to taste. Remove the roll from the napkin and cut into slices. Arrange with vegetable ragout and serve garnished with remaining herbs, seeds, tomatoes and sprouts.