Kale dumplings with mushroom sauce

Ingredients for 3 servings:

• 200 g potatoes, peeled and grated
• 150 g durum wheat semolina
• 2 eggs
• 200 g kale, fresh
• 1 m.-sized onion(s)
• 80 g butter, more if needed
• e.g. salt and pepper
• e.g. nutmeg
• n. B. potato flour, approx. 1 tbsp
• 300 g mushrooms, brown
• 100 g butter
• 1 dash of oil, for frying
• 1 m.-sized onion(s)
• n. B. Flour , for dusting
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 5 drops of lemon juice
• 1 dash of sweet cream

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Dumplings, in the style of my late father

Peel the potatoes and grate them in a bowl. Then I add the semolina, crack the eggs, and mix them in. If you prefer, you can also boil the semolina in water beforehand. I first washed the kale, blanched it in salted water for about 3 minutes, then finely chopped and chopped. The kale was then tossed several times with a diced onion that had been sautéed in butter. I then added the kale to the mixture and seasoned it with salt, pepper, and nutmeg. Finally, I added potato flour to thicken it so the dumplings don’t fall apart. Using a dumpling ladle, I gradually added the dumplings to boiling salted water, brought them to a boil briefly, and then simmered for 15 minutes until they float to the top. I kept the lid on. In the meantime, I prepared my mushroom sauce. If you have more mushrooms, you can use more. Clean the mushrooms and slice them. Heat the oil in a pan and add the mushrooms. Season with salt and pepper. Shortly after, add the diced onion. Sauté everything vigorously and add the butter to bring out a rich buttery flavor. Once the mushrooms have fried and lost some of their water, I sprinkle a little flour over them and then add the cream. Once the dumplings and the mushroom sauce are ready, you can arrange everything nicely and have a vegetarian dish. You can also serve the dumplings with goulash or other dishes. I sliced ​​the leftover dumplings, fried them again, and served them with pork goulash.