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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
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.
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.
|Serve:||Serve the poppy seed potato dumplings with the broccoli, sprinkle with the croutons.|
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