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Side dishes and vegetables, vegetarian dishes and bakes 77
Savoury filled yeast dumplings with chanterelles [Index: ] [Index: ]
MCRC00902027_BO_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-011_F39MCRC00917897_SE_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-018MCRC00903266_NF_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-014_RZ1Savoury bakingVegetablesMushroomsPreparation methodsSteamingRecipe categoriesSide dishes, Bakes
For 4 servings
Small unperforated steamer
YEAST DOUGH:
250 g flour
10 g yeast
¼ tsp sugar
½ tsp salt
Approx. 80 ml milk, lukewarm
1 egg
50 g butter
FILLING:
20 g walnuts
2 shallots
1 tbsp butter
20 g bacon, finely diced
Leaves from ½ bunch thyme
Salt
Pepper, freshly ground
MUSHROOMS:
300 g chanterelles
1 shallot
1 garlic clove
1 bunch flat-leaf parsley
1 tbsp cooking oil
150 ml vegetable stock
2-3 tbsp sour cream
1 tsp sweet paprika
Per serving
527 kcal, 52 g carbs, 29 g fat, 16 g protein,
4,3 BU
PREPARATION
1. Sieve the flour, yeast, sugar and salt into a bowl. Add the lukewarm milk to the flour. Add the egg
and the butter, knead vigorously and work into a smooth dough. If necessary, add a little more flour.
Allow the dough to prove in a warm place while covered until the volume of dough has doubled.
2. For the filling, chop the walnuts. Peel the shallots, dice them finely and sweat them in the butter.
Fry the bacon cubes, walnuts and thyme too. Season with salt and pepper.
3. Knead the dough once more and divide into 8 portions. Form into small circles. Distribute the
bacon filling on top, seal the dough, and shape into small balls. With the seam edge facing
downwards, place the dumplings in the flour-coated, unperforated steamer and leave to prove again.
4. Trim the chanterelles and cut the larger ones in half. Peel and finely dice the shallot and garlic.
Finely chop the parsley, placing a little to one side for the garnish. Heat the cooking oil. Sweat the
chanterelles, shallots, and garlic until translucent. Add the parsley and vegetable stock and leave to
simmer over a medium heat for 10 minutes. Stir in the sour cream. Season with paprika, salt and
pepper.
5. Steam the yeast dumplings as indicated.
Small unperforated steamer on the wire rack, level 3SteamingfalseTemperature100 °C100Duration15-20 minutes15
6. Arrange on pre-warmed plates. Sprinkle with chopped parsley and serve with the chanterelles.
Setting procedure:
Steaming
100 °C
Cooking time: 15-20 minutes
Tip:
You can also leave the dough
to prove in the oven. To do so, set cooking mode
1.