Dumpling and leek casserole

Ingredients for 4 servings:

• 1 pack of dough (dumpling dough, raw or half/half)
• 2 stalk(s) leeks
• 200 g ham, if desired
• 2 cups of cream or milk
• 200 ml vegetable stock
• salt and pepper
• 1 pinch of nutmeg
• n. B. cheese
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian or with ham

Form the dumpling dough into small dumplings and place them in a greased baking dish. Finely chop the ham, if desired, and arrange them over the dumplings. Trim the leek and cut it into half rings, then arrange them over the dumplings. Mix the cream with the vegetable stock, salt, pepper, and nutmeg and pour evenly over the dumplings. The dumplings should be well covered with liquid; the leek can be covered, but it doesn’t have to be. Then place in the oven at 180°C (fan oven) for 25 minutes, covered (with a lid or aluminum foil). Then remove the lid or foil and let cook for another 15-20 minutes at 180-200°C (top/bottom heat, depending on your oven). If you like, you can replace all or half of the cream with milk. It tastes almost the same and has fewer calories. If you like, you can top the casserole with cheese, but I prefer it without.