John Myers
Spring Dumplings
The perfect spring dumplings recipe with a picture and simple step-by-step instructions.
- 1 packet Potato dumpling dough cooling shelf
- 1 Onion
- 150 g Carrots
- 2 tbsp Butter
- 2 tbsp Salt, pepper and sugar
- 1 bunch Parsley crispy fresh
- Peel the onion and cut into fine cubes. Peel the carrots, rinse and also cut into fine cubes. Cover both in a saucepan and cook in 2 teaspoons of melted butter over medium heat for about 5 minutes. With salt; Season the pepper and a pinch of sugar. Chop the parsley and mix half of it into the onion and carrot mixture.
- Put plenty of water in a large, wide saucepan. Shape the dumpling dough into dumplings of the same size with slightly moistened hands and fill them with the carrot, onion and parsley mixture. As soon as the water boils, lightly salt it and cook the filled dumplings in it for about 20 minutes over low heat.
- Melt the rest of the butter in a saucepan and simmer the rest of the parsley in it over a very low heat.
- Lift the finished dumplings out of the water with a slotted spoon, drain, place in a bowl and pour the parsley steamed in butter over it.
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