John Myers
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Wrapping Dumplings with Leek Sauce
The perfect wrapping dumplings with leek sauce recipe with a picture and simple step-by-step instructions.
Dumpling
- 300 g Jacket potatoes
- 25 g Potato flour
- 2 tbsp Durum wheat semolina
- Salt
- 2 Discs Whole grain toast
- 0,5 Onion
- 1 toe Garlic
- 10 Wild garlic leaves
- Butter or nut oil
- Breadcrumbs
Leek sauce
- 2 Rods Leek
- 0,5 Onion
- 1 toe Garlic
- 1 tsp Flour
- Whipped cream or oat cream
- Salt pepper
- Chives, wild garlic, parsley
- Wrap dumplings: Peel the potatoes and mash them with the potato press, mix with the semolina, salt and potato flour to form a dough. Cut the toast into cubes and toast them in a little fat until golden brown. Cut the onion and garlic into fine cubes and sauté in butter or oil until light brown. Finely chop the wild garlic and mix half of it with half the amount of onion and garlic and the toast cubes.
- Sprinkle a kitchen towel with some breadcrumbs and roll out the dumpling 8 mm thick, approx. 20 x 40 cm. Put the filling on top and roll the whole thing up with the help of the cloth, the dough must completely encase the filling. Wrap the dumpling roll tightly in the cloth and tie the ends together with kitchen twine or rubber rings. Fill a roasting pan or other long pot 3/4 full with water and bring to the boil, season with salt and place the dumpling roll in it. Heat briefly to boiling point and then let it steep for 20 minutes.
- In the meantime, cut the leek into rings and add to the remaining onions. Let simmer for about 5-6 minutes and then dust with a little flour. Mix with a little water and cream to make a sauce. Season to taste with salt and pepper.
- Now carefully lift the dumpling roll out of the hot water and unwrap it. Cut the roll into pieces about 5 cm wide. If you like, you can sizzle the individual dumpling sections in a little fat all around until golden brown, then they will be even tastier.
- Place the leek sauce on the preheated plate and place the dumplings on top, sprinkle with the chopped herbs. Finished!
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