Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soften the bread
Spinach
Dumpling mixture
To cook the bread dumplings
King oyster mushroom ragout
To fry the bread dumplings
How it's done
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To soften the bread
Place the bread in a bowl, pour in the milk. Cover the bread and soak for approx. 30 mins.
Spinach
Heat the butter in a pan. Sauté the leek and garlic for approx. 5 mins. Add the spinach, cook briefly, season and allow to cool slightly.
Dumpling mixture
Add the spinach, eggs and parsley to the bread, knead together, season. Cover the dumpling mixture and leave to rest for approx. 30 mins.
To cook the bread dumplings
Shape the dumpling mixture into a roll at the long edge of a damp tea towel, leaving approx. 10 cm free at either side. Roll up tightly, tie the ends of the tea towel securely with kitchen twine. Cook in simmering salted water with the lid on for approx. 30 mins.
King oyster mushroom ragout
Heat the butter in a pan. Briefly sauté the onion, add the mushrooms and cook for approx. 10 mins. Mix the cornflour with the milk and single cream, pour into the pan, bring to the boil and simmer for approx. 5 mins. Add the parsley, season the ragout.
To fry the bread dumplings
Remove the dumpling roll with a slotted spoon, drain. Remove from the tea towel, cut the roll into slices. Heat the clarified butter in a non-stick frying pan. Fry the bread dumplings for approx. 2 mins. on each side until golden brown, serve with the king oyster mushroom ragout.
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