Stuffed dumplings

Ingredients for 4 servings:

• 2 pts. dough (dumpling dough)
• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 stalk(s) leek
• 2 rolls
• 4 eggs
• salt and pepper
• nutmeg
• Parsley
• 150 g smoked meat, diced
• 1 onion(s)
• 1 cup of cream
• 1 tbsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious from the high forest, not for hot days

Finely chop the onions and leeks and fry them in a pan with the minced meat. Then let them cool. Then mix them with the soaked bread rolls, eggs, pepper, salt, nutmeg, and parsley. Form the dumpling dough into fist-sized dumplings, open the middle, and fill them. Close each dumpling with wet hands; this takes a bit of practice. Then place them in boiling salted water and let them stand for about 20 minutes. For the sauce, fry the diced smoked meat in a pot until nice and crispy. Add the onion and sauté until translucent. Sprinkle over the flour and sauté briefly. Deglaze with the dumpling water until a creamy sauce forms. Add the cream and season with salt, pepper, and nutmeg. Carrots go very well with this. Depending on your dexterity, the dumplings will reach a diameter of about 15 cm.