John Myers
Ingredients for 4 servings:
- 750 g Thuringian-style dumpling dough
- 1 m.-sized egg(s)
- 1 tbsp wild garlic pesto
- 125 ml Cremefine for cooking
- ½ onion(s), finely diced
- 1 tbsp oil, possibly seasoned
- possibly ham cubes
- possibly cheese, grated
- possibly salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
also suitable for finger food
Mix the dumpling dough with the finely diced onion and all other ingredients except the oil, and season with salt and pepper if desired. The mixture is usually flavorful enough thanks to the pesto and the finished dumpling dough. Line a baking sheet with parchment paper and spread the mixture on it to the thickness of a potato pancake. Now brush the oil evenly over the dough. If you like, you can sprinkle diced ham and/or grated cheese on top. Bake at 180°C for about 35 minutes. Serve with herb curd cheese, fresh salad, or applesauce. For parties, you can cut small bite-sized pieces from the potato pancake and top them with salmon, cheese, ham, salami, fried apple slices, etc. I could also imagine using it as a pizza base, then adding all the other pizza ingredients to the unbaked dumpling mixture!
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