John Myers
Pot Dumplings
The perfect pot dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Curd
- 60 g Liquid butter
- 2 piece Free range eggs
- 2 piece Egg yolk
- 100 g Wheat semolina
- 1 pinch Salt
- 0,5 piece Untreated lemon peel
- To wallow
- 100 g Butter
- 150 g Breadcrumbs
- Sugar for sprinkling
- Beat the curd cheese, butter, eggs, yolks, semolina, salt and lemon zest until smooth. Chill the mixture for 30 minutes. Cut out cams with a large spoon and soak in salted boiling water for 10 minutes; when the cams float on the surface, remove with a hole scoop. Roast the breadcrumbs in heated butter and roll the well-drained dumplings in them. As a side dish, compote or fruit sauce.
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