Carrot Dumplings

Last Updated on October 28, 2024

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Dough made of sourdough, semi-coarse flour, salt and partially pre-cooked carrots.

Ingredients:

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Procedure:

1. Pour lukewarm milk, a pinch of sugar into a bowl, crumble the yeast and leave the sourdough starter in a warm place to rise
2. Stir in the salt, gradually add the semi-coarse flour and work the dough until it stops sticking to the bowl
3. Stir in the cleaned, diced, partially cooked carrots (semi-soft)
4. On a floured rolling pin, divide the dough into 4 parts, shape it into doughnuts and let it rise for 20 minutes covered with a towel
5. Put the doughnuts in boiling salted water and cook over a low heat for 20 minutes
6. Remove the cooked dumplings from the water, pierce them in several places with a fork to let the steam escape and prevent them from curdling
8.

Recommendation:

Serve as a side dish with roasted meat.

Note:

If you do not serve the dumplings immediately, heat them in the steam. Cook the dumplings in enough water to allow them to float freely on top.