Cream-leek dumplings

Ingredients for 4 servings:

• 400 g spelt flour
• 3 large eggs
• 4 tbsp sour cream
• 250 ml milk, approx.
• Salt
• nutmeg
• 1 stalk(s) leek, small
• 1 tbsp butter
• Salt and pepper (from the mill)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

goes very well with *chicken strips with paprika sauce*

Mix flour, eggs, sour cream, and about 250 ml of milk into a dough, season with salt and nutmeg. The dough should be medium-firm. Trim 1 small leek, halve lengthwise, wash, and cut into diagonal slices. Bring a large pot of salted water to a boil. Cook the leek briefly, drain well, rinse in cold water, and drain well. Push the spaetzle dough through a spaetzle sieve into boiling salted water. Cook the spaetzle for about 1 1/2 minutes (they will float to the top), drain well, and rinse in cold water. Sauté the leek in 1 tbsp of foamed butter, stir in the dumplings, and heat gently, stirring occasionally. Season with salt and freshly ground pepper. Goes very well with the chicken strips with paprika sauce (see my recipes).