John Myers
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Napkin Dumplings with Delicious Mushroom Pan
The perfect napkin dumplings with delicious mushroom pan recipe with a picture and simple step-by-step instructions.
for the dumplings:
- 6 Roll from the day before
- 3 Eggs size L
- 300 ml Low-Fat milk
- 0,5 bunch Chopped parsley until smooth
- Salt
- White milled pepper
for the mushroom pan
- 100 g Bacon – dice
- 1 Diced onion red
- 1 Red peppers diced
- 500 g Brown mushrooms quartered
- 4 tbsp Peanut oil
- 2 tbsp Flour
- 400 ml Vegetable broth
- 200 ml Cream
also:
- Thread
- 1 Kitchen towel or napkin
- Dice the rolls, place in a large bowl and soak in the milk for a few minutes. Add eggs and parsley, season with salt and pepper and mix everything together well.
- Soak a kitchen towel in cold water, twist it out and place it on the work surface. Now give the bread roll mixture on the damp cloth in the shape of a roll and roll it tightly into the tea towel. Tie the ends together with twine.
- Fill a casserole with plenty of water, add salt and bring to the boil. Add Diet “great roll” and let it steep for about 45 minutes over low heat until it is cooked. Take out, remove the cloth and let cool down a little.
- Leave the bacon crispy in a pan, add the paprika and sauté for a few minutes. Take out and set aside.
- Add 2 tablespoons of peanut oil to the frying fat, heat it and sauté the mushrooms and onions. Sprinkle with flour and sweat. Deglaze with vegetable stock and cream. Add the bacon and paprika mixture, mix.
- Now cut the dumplings into slices as thick as a thumb. Heat the remaining oil in a 2 pan and fry the dumpling slices in it.
- Arrange the whole thing on plates with the mushroom pan … garnish with a little parsley
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