My stuffed dumplings
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
stuffed dumplings
3-4 people
1 pkg. Pfanniklöße, half-and-half (powder)
750ml cold water
250-300g minced meat (beef or pork or half + half)
1 medium onion, chopped
1 handful (75g?) Of mixed, smoked bacon cubes
1 piece (about 50-100g) herbal liver sausage (Palatine, Heidjer or similar), if you like!
salt and pepper
a little oil for the frying pan
about 1 teaspoon flour (possibly Mondamin, also sauce binder)
200-250 ml of milk
(you can also take half milk, half sweet cream or just cream)
1 gr. Pot of salted, boiling water
Preparation:
The dumpling (dumpling) flour is stirred with a spoon or whisk into the 750 ml of water and set aside to swell.
Heat a frying pan, add oil and fry the minced meat (crumble), add the onion and bacon cubes, continue frying until golden brown. Mix the liverwurst, then season with salt and pepper and then set aside to cool.
Bring the pot of salted water to a boil and in the meantime form evenly sized dumplings out of the dumpling dough. Flatten the individual balls slightly in the middle and form a trough into which 1-2 tablespoons of minced meat are added. Close the dumpling with wet hands and make a nice round shape. Finally, add all the dumplings to the boiling water, bring to a boil and then 20-25 min. let go. Leave the pot open and no longer boil water.
The remaining minced meat mixture is then reheated in the pan. Add the milk (cream), let it boil and thicken it - to your own taste - with the TL flour (Mondamin or similar). Tastes it all and serves the dish. It tastes good a compote, applesauce or cooked baking (dried, mixed) fruit. You can certainly have a fresh salad or sweet and sour pickled pumpkin.
Preparation and cooking time a total of 1 hour.
