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Poppy seed potato dumplings with broccoli
1 h active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 432
  • Fat about 20g
  • Carbohydrates about 45g
  • Protein about 12g
This is needed
This is needed for 6 people
  • 500 g mealy potatoes, cooked in their skins
  • 2 egg
  • 175 g white flour
  • 50 g durum wheat semolina
  • 1 tsp salt
  • 1.5 tbsp poppy seed
  • a little pepper
  • a little white flour
  • a little salted water
  • 1 g onions
  • 500 g broccoli
  • a little butter
  • 1 dl vegetable bouillon
  • 2 dl cream
  • 2 tbsp marjoram leaves
  • g salt and pepper to taste
  • 50 g bread
  • 25 g butter
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And that's how it's done
And that's how it's done
Peel the potatoes, cut into pieces, press through a sieve into a bowl and allow to cool a little.
Beat the eggs. Mix the flour with all the other ingredients up to and including the pepper.
Mix the flour mixture and eggs into the potatoes. Quickly knead into a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins. Quarter the dough.
Potato dumplings
On a well-floured surface, shape each piece of dough into a roll approx. 2.5 cm in diameter. Cut into pieces approx. 1 cm wide.
With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends.
Cook the dumplings in batches in gently simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.
Heat the butter in a frying pan, finely chop the onion and sauté for approx. 3 mins. until golden brown. Cut the broccoli into florets, add to the pan and cook briefly. Pour in the stock.
Simmer the broccoli for approx. 5 mins. until almost soft. Add the cream and dumplings, heat gently, chop the marjoram, stir in and season.
Cut the bread into small cubes. Heat the butter in a non-stick frying pan. Add the bread cubes, toast and stir over a medium heat until golden brown.

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