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Dumplings: potato-Brussels Sprouts-roses

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Dumplings: potato-Brussels Sprouts-roses

The perfect dumplings: potato-brussels sprouts-roses recipe with a picture and simple step-by-step instructions.

  • 4 piece Potatoes
  • 200 g Brussels sprouts, cooked and rest
  • 2 piece Free range eggs
  • 2 tablespoon Flour
  • 1 pinch Pepper
  • 1 pinch Salt
  • 0,5 teaspoon Red chilli flakes
  1. Boil the potatoes, peel them and process them into a puree.
  2. Cut the Brussels sprouts into small pieces and mix them with potatoes, eggs, flour and spices to form a dough.
  3. Fill this mass into buttered and crumbled muffin tins or silicone molds, press firmly and bake for about 45 minutes at 180 degrees top / bottom heat.
Dinner
European
dumplings: potato-brussels sprouts-roses

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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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