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
Dumpling mixture
Dumplings
Ragout
How it's done
Dumpling mixture
Heat the oil in a frying pan. Add the onion and garlic, sauté. Place half in a bowl, set aside the remainder in the pan. Add the bread, milk, eggs and salt to the bowl, mix in. Add the herbs, knead by hand to form a compact mass, leave to stand for approx. 10 mins. With wet hands, shape into 20 equal-sized balls.
Dumplings
Cook the dumplings in simmering salted water for approx. 8 mins. per batch. Remove the dumplings with a slotted spoon, drain well and keep warm. Set aside 100 ml of cooking water.
Ragout
Heat the reserved frying pan. Add the mushrooms and fry for approx. 5 mins. Pour in the single cream and reserved cooking water, season, bring to the boil. Add the parsley, mix. Plate up the dumplings, serve with the sauce.
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