John Myers
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Spring Dumplings and Kohlrabi
The perfect spring dumplings and kohlrabi recipe with a picture and simple step-by-step instructions.
Dumplings
- 300 g Boiled potatoes
- 20 g Potato starch + something to dust
- 0,5 tbsp Semolina
- Salt, nutmeg
- 2 Carrots
- 0,5 Onion
- Salt, pepper, sugar, a little butter or sesame oil for the carrots
- And some butter And flaked almonds for the dumplings
kohlrabi
- 1 Kohlrabi
- 2 tsp Flour
- 200 ml Whipped cream or soy cream
- Salt pepper
- Wild garlic and daisies
- Clean the carrots and slice them into small sticks, finely dice the onions and sauté both in a little fat for 3-4 minutes until firm / soft. Season to taste with a little sugar, salt and pepper. Allow to cool slightly.
- Peel the potatoes and mash them with the potato press. Knead with the potato flour, semolina, salt and a small pinch of nutmeg to form a loose dough. Flatten some dough in one hand and place some of the carrots on top, shape the dough around the carrots into a ball, spread some potato flour around the dumpling. Gradually process the potato mixture.
- Place the dumplings in boiling salted water, bring to the boil briefly and then let simmer for about 7 minutes on reduced heat. Take the dumplings out of the water with the skimmer and let them drain. Melt the butter in a pan and add the flaked almonds, let them brown lightly and roll the dumplings in it, if you like, you can sear the dumplings in the almond butter.
- At the same time, peel the kohlrabi and cut into coarse sticks. Mix some flour with butter in a saucepan and pour over cream or milk, stir until a creamy sauce forms. Season with pepper and salt and heat the kohlrabi sticks in them (I like them to be very crunchy, i.e. left almost raw).
- Spread the kohlrabi on the pre-warmed plates and place two dumplings on top. Decorate with chopped wild garlic and daisies. Finished!
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