John Myers
Dumplings with Chanterelle and Savoy Cabbage Sauce
The perfect dumplings with chanterelle and savoy cabbage sauce recipe with a picture and simple step-by-step instructions.
- 1 pack Half and half dumpling dough
- 200 g Fresh chanterelles
- 2 Spring onions
- 100 g Savoy
- 100 g Smoked tofu
- 200 ml Oat cream
- 100 ml White wine
- 2 tsp Vegetable broth powder
- Pepper from the grinder
- Oil
- Shape the dumpling dough into dumplings and cook according to the instructions on the packet.
- Clean the chanterelles and cut into pieces. Cut the spring onions into rings. Cut the savoy cabbage into fine strips. Cut the smoked tofu into fine cubes.
- Fry the tofu in oil until crispy. Add chanterelles, savoy cabbage and spring onions for approx. 5 minutes. Deglaze with white wine, simmer briefly. Then add the oat cream and stock. Let cook for about 5 minutes. Season to taste with fresh pepper.
- Serve with the dumplings.
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