John Myers
Dumplings: Beetroot Dumplings
The perfect dumplings: beetroot dumplings recipe with a picture and simple step-by-step instructions.
- 50 g White bread cubes
- 1 piece Onion small
- 1 teaspoon Fat
- 150 g Pressed potatoes floury
- 100 g Beetroot tubers, cooked
- 1 piece Egg
- 2 tablespoon Flour
- Salt and pepper
- Boil potatoes until soft, peel and press through. Peel the onion and not dice. Toast the white bread cubes with the fat and the onions.
- Cut the beetroot into thin slices and then dice very small. Mix well-done potatoes with roasted white bread cubes, beetroot cubes and the egg.
- Add the flour, salt and pepper and knead into a malleable dough with your hands. Make four dumplings.
- Bring the water to the boil, salt it and add the dumplings. Let it steep for about 25 minutes at a medium temperature. Take out, serve or let cool and then fry in clarified butter.
- Note 5: When cooking, the dumplings lose their red color on the surface, but this does not affect the taste. These dumplings were served roasted with chard vegetables and chanterelles *.
- * Link to whole food: beetroot dumplings with Swiss chard and chanterelles
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