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Dumplings with bell peppers

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 bell peppers
  • 1 onion(s)
  • 100 g mushrooms
  • 2 eggs
  • 100 g flour (buckwheat flour)
  • 2 tbsp oil
  • 3 tbsp tomato paste
  • 175 ml vegetable stock
  • salt and pepper
  • Thyme
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes, then drain, rinse, and peel. Mash the potatoes. Then knead the eggs and buckwheat flour into the potato dough. Season with salt and nutmeg. With moistened hands, form about 12 dumplings. Let them simmer in gently boiling salted water for 15 minutes. Slice the bell pepper. Dice the onion. Slice the mushrooms. Heat the oil and fry the onion. Add the bell pepper and mushrooms. Add tomato paste and sauté briefly. Deglaze with the stock. Simmer for 5 minutes. Season with salt, pepper, and thyme. Serve with the dumplings.

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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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