John Myers
Filled Dumplings in Delicious Ham and Mushroom Sauce
The perfect filled dumplings in delicious ham and mushroom sauce recipe with a picture and simple step-by-step instructions.
- 500 g Any filled pasta
- 1 a cup Cream
- 2 Discs Boiled or baked ham
- 1 disc Prosciutto ham
- 4 Pc. Fresh mushrooms
- 0,75 tbsp Flour
- 0,5 tbsp Food starch
- 8 leaves Sage
- Beer or mineral water
- Dried oregano
- Butter
- Rapeseed oil
- Sea salt from the mill
- Pepper from the grinder
- Herbs of Provence
- Chives fresh
- “Any kind of filled pasta” sounds strange, of course, but it works. I prefer either frozen Russian dumplings with chicken, or fresh tortellini, homemade. But you can also have ravioli or something. Cook them to the bite as usual in plenty of salted water. I personally always add some broth (powder) to the cooking water.
- Cut the mushrooms into thin slices, cut the ham slices into strips about 5mm thick. Fry the mushrooms and ham in a pan with hot rapeseed oil. When the mushrooms turn color and the ham is crispy, add a piece of butter and let it become frothy. When the butter has dissolved, pour on the cream and let it reduce at a moderate temperature. Season to taste with salt and pepper and add some Provence herbs.
- Drain the finished dumplings and then add them to the ham and mushroom sauce and toss them through. Briefly heat the whole thing again.
- Put the flour and cornstarch in a drinking glass, add a little salt and a little dried oregano. Mix everything well and then mix with a little beer or mineral water to form a dough. Pull the sage leaves through the batter and then fry them in a saucepan with hot rapeseed oil for about 1-2 minutes. Fish out again immediately and drain on a kitchen towel.
- Sprinkle some Provence herbs on deep plates, fill the pasta with sauce, chop the fresh chives and pour over them and serve the fried sage leaves on top.
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