← All recipes

🍽️ Crispy Potato Dumplings with Fresh Wild Garlic Yogurt Sauce

619 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury cooking potatoes
• 1 egg
• 1 egg yolk
• 150 g flour
• 100 g semolina
• salt
• 3 tomatoes
• 1 small onion
• 1 tbsp olive oil
• salt
• pepper
• 400 g yogurt
• 100 g whipping cream
• 1 bunch wild garlic
• salt
• pepper
• lemon juice

Instructions

1. 1. Score the skin side of the tomatoes in a cross shape with a sharp knife.
2. 2. Pour boiling water over the tomatoes and let them sit for a moment.
3. 3. Peel the loosened skin off the tomatoes.
4. 4. Cut the peeled tomatoes into quarters and remove the core.
5. 5. Dice the tomato flesh into very small cubes.
6. 6. Peel the onions and cut them into fine cubes as well.
7. 7. Heat olive oil in a pan and sauté the onions until translucent.
8. 8. Add the tomato cubes to the onion and sauté them briefly.
9. 9. Puree the tomatoes in the pan into a smooth mixture.
10. 10. Continue cooking the tomato sauce until all the liquid has evaporated.
11. 11. Season the tomato filling with salt and pepper to finish.
12. 12. Wash the potatoes thoroughly.
13. 13. Boil the potatoes in salted water for about 25 minutes until tender.
14. 14. Drain the cooking water and let the potatoes steam dry in the pot.
15. 15. Peel the warm potatoes.
16. 16. Press the potatoes through a potato ricer while still hot.
17. 17. Let the pressed potatoes cool down completely.
18. 18. Mix the cooled potatoes with semolina, one egg, the egg yolk, and salt.
19. 19. Knead in enough flour until a homogeneous, smooth dough forms.
20. 20. Divide the potato dough into small, equal-sized pieces.
21. 21. Flatten each piece of dough slightly.
22. 22. Place a spoonful of the tomato filling in the center of the dough piece.
23. 23. Fold the dough over the filling.
24. 24. Shape the dumplings into round balls.
25. 25. Bring plenty of salted water to a boil in a large pot.
26. 26. Carefully add the potato dumplings to the boiling water.
27. 27. Wait until the dumplings rise to the surface.
28. 28. Reduce the heat to low and let the dumplings cook for another 5 to 6 minutes.
29. 29. Do not boil them further to prevent them from falling apart.
30. 30. Drain the finished dumplings shortly before serving.
31. 31. Whip the cream in a bowl until stiff.
32. 32. Stir the yogurt into the whipped cream.
33. 33. Wash the wild garlic and let it drain well.
34. 34. Cut the wild garlic into fine strips.
35. 35. Fold the wild garlic strips into the yogurt-cream mixture.
36. 36. Season the sauce with lemon juice, salt, and pepper.
37. 37. Serve the warm potato dumplings together with the wild garlic yogurt sauce.

Nutrition per serving

• kcal: 619
• Protein: 19 g · Fett/Fat: 18 g · Carbs: 92 g