← All recipes

🍽️ Fluffy Potato Dumplings with Leek and Apple

356 kcal · 30 min · 4 servings

Ingredients

• 750 g starchy potatoes
• 1 kg leek
• 0.5 lemon
• 1 large apple
• nutmeg
• 50 g whole wheat semolina
• 60 g wheat flour
• 1 egg (size M)
• salt
• 2 tbsp rapeseed oil
• 200 ml classic vegetable broth
• 4 juniper berries
• 50 g grated horseradish (jar)
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover them completely with water.
4. 4. Cover the pot with a lid.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium.
7. 7. Cook the potatoes for 20 to 25 minutes.
8. 8. Cut the leek stalks in half lengthwise.
9. 9. Wash the leek halves and remove any dirty ends.
10. 10. Cut the leek into pieces about 1 centimeter wide.
11. 11. Rinse the cooked potatoes under cold water.
12. 12. Peel the cooled potatoes.
13. 13. Press the potatoes through a potato ricer into a bowl.
14. 14. Let the potato mixture cool for about 15 minutes.
15. 15. Squeeze the lemon to extract the juice.
16. 16. Wash the apple.
17. 17. Cut off slices about 1 centimeter thick from four sides of the apple.
18. 18. Remove the remaining core.
19. 19. Dice the apple slices.
20. 20. Mix the apple cubes with one tablespoon of lemon juice.
21. 21. Grate some nutmeg over the cooled potatoes.
22. 22. Add semolina, flour, egg, and salt to the potato mixture.
23. 23. Mix everything into a smooth dough.
24. 24. If the dough is too sticky, add a little more flour.
25. 25. Lightly dust the work surface with flour.
26. 26. Divide the dough into three equal portions.
27. 27. Shape each portion into a roll about 40 centimeters long.
28. 28. Cut the rolls into slices about 1 centimeter wide.
29. 29. Shape the slices into small balls.
30. 30. Dip a fork into flour.
31. 31. Press the dumplings slightly flat with the floured fork.
32. 32. Heat rapeseed oil in a pot.
33. 33. Sauté the leek pieces in the hot oil.
34. 34. Add broth and juniper berries.
35. 35. Bring the mixture to a boil.
36. 36. Cover the pot.
37. 37. Simmer the vegetables over low heat for about 15 minutes.
38. 38. Bring a large pot of salted water to a boil.
39. 39. Add about half of the dumplings to the boiling water.
40. 40. Let them come back to a boil briefly.
41. 41. Cook them over low heat until they float to the surface.
42. 42. Remove the cooked dumplings with a slotted spoon.
43. 43. Keep them warm on a plate.
44. 44. Cook the remaining dumplings in the same way.
45. 45. Add horseradish and the apple cubes to the leek vegetables.
46. 46. Heat the mixture briefly.
47. 47. Season the vegetables with salt and pepper to taste.
48. 48. Serve the dumplings on top of the leek vegetables.

Nutrition per serving

• kcal: 356
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 55 g