John Myers
Filled Green Dumplings with Cream Sauce and Sauerkraut
The perfect filled green dumplings with cream sauce and sauerkraut recipe with a picture and simple step-by-step instructions.
- 4 Green dumplings – see my cookbook
- 200 g Mixed mushrooms
- 1 Onion
- 1 toe Garlic
- Salt pepper
- 1 tsp Flour
- Cream, milk or soy cream
- Butter or oil
- 200 g Sauerkraut
- 0,5 Small onion
- Caraway seeds
- Small radicchio leaves
- Olive oil
- Mushrooms: cut the onion and garlic into fine cubes and sweat in a little fat, add the mushrooms and fry well, season with salt and pepper.
- 2nd sauce: Remove 1-2 tablespoons from the mushrooms. Dust these mushrooms with a little flour and mix with cream or milk to a creamy sauce. Season to taste, the sauce should keep its creamy taste.
- Sauerkraut: Cut the small onion into fine cubes and sauté in a little fat, add the sauerkraut, heat and season with a little caraway. I didn’t have to do much more because our homemade kruat already contains everything else (salt, acid, etc.)
- Halve the dumplings and fry them from the top and bottom in butter or oil until golden brown.
- Serving: Put a little sauce on the preheated plate, place two halves of the dumpling on each and add a tablespoon of mushrooms to the dumplings, put a second half on each and press down a little. Add a spoonful of sauerkraut and garnish with a few radicchio leaves (just put a little olive oil on top) and you’re done!
- Link to the green dumplings: Green dumplings with porcini mushrooms and red cabbage
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