John Myers
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Potato Dumplings with Peppers and Ham
The perfect potato dumplings with peppers and ham recipe with a picture and simple step-by-step instructions.
Spices:
- 80 g Freshly grated potatoes
- 4 tbsp Semolina
- 3 tbsp Flour
- 2 piece Eggs, fresh
- 20 g Red pepper, diced
- 1 piece Spring onions, green, sliced
- 35 g Dumpling bread, e.g. from my KB [soaked in some milk]
- 0,1 l Milk
- 40 g Diced onion
- 2 Stems Parsley, torn
- 25 g Juniper belly ham, diced
- 1 tbsp Sunflower seeds
- 1 pinch Pepper
- 1 pinch Salt
- 1 tsp Marjoram
- 1 tsp Caraway seed
- 1 tsp Nutmeg
Shape potato dumplings:
- Cut the potatoes and vegetables into small pieces, as well as the juniper meat and mix them with the flour, eggs, sunflower seeds, soaked dumpling bread and the spices in a bowl to form a thick kneading dough. Place a cloth in a small container for each dumpling (clean kitchen towel) and pour in the mixture with a soup ladle, tie the whole thing together tightly into a spherical shape.
Briefly boil the dumplings and steam on a sieve:
- Briefly heat the napkin dumplings in boiling salted water and steam in a sieve over them [with a lid] [let set in the steam for 20 minutes].
as a patty:
- Shape some of the mixture in a pan with the spatula into a patty and fry with a little oil until it is lightly browned.
Use:
- Serve with grilled roast or roast chicken, some sauce and vegetables.
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