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Mini dumplings in cream sauce with corn and carrots

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Ingredients for 4 servings:

  • 1 pack of mini dumplings or 10 small dumplings made from dumpling dough
  • 400 g carrot(s)
  • 1 pinch(s) of sugar
  • 1 can of corn
  • 100 ml vegetable stock
  • 200 ml cream
  • oil
  • salt and pepper
  • nutmeg
  • chili powder
  • some parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the mini dumplings in boiling water according to the package instructions. Peel the carrots and slice them lengthwise into strips using a cucumber slicer or vegetable peeler. Fry them in a pan with hot oil. Sprinkle with sugar and let it caramelize. Add the vegetable stock, corn, and cream to the carrots, and let it simmer for 5 minutes. Season to taste with salt, pepper, chili, and nutmeg. Sprinkle with parsley to finish. Place 2-3 dumplings on each plate and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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