John Myers
Ingredients for 4 servings:
- 750 g dumpling dough, half/half, from the refrigerated section
- 2 rolls from the day before
- 80 g butter
- ½ bunch parsley
- 2 stalk(s) leeks
- 1 tbsp, heaped flour
- 200 g cream
- 400 ml vegetable stock
- 2 eggs
- some milk
- salt and pepper
- nutmeg
- Paprika powder, sweet
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Dice the rolls. Heat half the butter in a pan and toast 2/3 of the rolls. When the cubes begin to brown, add 1 small leek (finely diced) and the chopped parsley and sauté briefly. Let cool slightly, then mix with the remaining rolls and eggs until a malleable mass forms. Add a little milk, if desired. Season generously with salt, pepper, nutmeg, and paprika, and form 4 balls. Divide the dumpling dough into 4 portions and fill with the balls. Let the dumplings simmer in simmering water for about 30 minutes. In a non-stick saucepan, sauté the second leek, also finely diced, in the remaining butter until the leek collapses. Dust with flour and stir. Pour in the broth and cream, stirring continuously with a whisk. Let the sauce simmer gently for about 10 minutes. Season with salt, pepper, and nutmeg. Since our little daughter doesn’t like anything green in the sauce, I puree the sauce with a hand blender. The whole thing then resembles a cream of leek soup, perhaps a little thicker, but we all prefer the pureed version. Serve the “dumpling with sauce” in a deep dish. 800 kcal per serving.
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