Potato dumplings with chickpea sauce
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ingredients
Chicken sauce:
500 g chickens 2 tbsp butter 3 tbsp plain flour 400 ml mushroom or vegetable stock 250 ml cooking cream 1 tbsp lemon juice 2 tbsp granulated sugar to taste salt 2 tbsp parsley
Earth dumpling:
2 pcs elderly bun 250 ml lukewarm milk 30 g yeast 1 KL sugar 400 g coarse flour 1 pk egg 1 pinch salt
step
1. Clean and rinse the chickens and, if they are larger, cut them into smaller pieces. Make a light roux with the butter and flour. Add the chickens to it and fry everything for about 10 minutes. 2. Then pour in the stock, cook the mushrooms over a low heat, stirring constantly, and add the cream. Season the finished sauce with lemon juice, salt, sugar and chopped parsley. 3. Cut the bread rolls into cubes, pour half of the milk over them. Prepare a sourdough starter with the remaining milk, sugar and yeast. 4. Mix the flour with the salt, stir in the sourdough starter, the egg and the soaked buns. Work into a dough, shape into rolls and leave in a warmer place to rise. Then cook them in boiling salted water and serve with the sauce.
