John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 150 g carrot(s)
- 2 tbsp butter
- salt and pepper
- Sugar
- 1 bunch curly parsley
- 1 package of dough (potato dumplings), from the refrigerated section
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dumplings with carrot and parsley filling
Peel the onions. Peel the carrots. Finely dice both. Cover and sauté in 2 teaspoons of melted butter over medium heat for about 10 minutes. Season with salt, pepper, and a pinch of sugar. Pull the parsley from the stalks and chop. Mix half of the parsley with the onions and carrots. Form 8 equal-sized dumplings from the dumpling dough. Flatten each one between your hands, fill with 1 tablespoon of the carrot mixture, and carefully seal. Bring a large pot of salted water to a boil. Add the dumplings and let them simmer uncovered over medium heat for 20 minutes. Meanwhile, melt the remaining butter and stir in the remaining parsley. Remove the dumplings from the pot with a slotted spoon, drain well, and serve with the parsley butter.
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