🍽️ Homemade Dumplings with Chestnuts and Pesto

Name: Homemade Dumplings with Chestnuts and Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g flour; 100 g semolina; 3 eggs; 2 tbsp olive oil; salt; 200 g mixed wild mushrooms (your choice); 1 shallot; 1 clove garlic; olive oil; 0.5 tsp fresh chopped thyme; 0.5 tsp fresh chopped rosemary; pepper (from the mill); 0.5 bunch parsley; 0.5 bunch basil; 1 clove garlic; 2 tbsp toasted pine nuts; 100 ml olive oil; 3 tbsp freshly grated Parmesan; lemon juice; 1 egg white; 350 g cooked chestnuts (vacuum-packed); 40 g dried, marinated tomatoes (in oil)

888 kcal · 30 min · 4 servings

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Ingredients

200 g flour
100 g semolina
3 eggs
2 tbsp olive oil
salt
200 g mixed wild mushrooms (your choice)
1 shallot
1 clove garlic
olive oil
0.5 tsp fresh chopped thyme
0.5 tsp fresh chopped rosemary
pepper (from the mill)
0.5 bunch parsley
0.5 bunch basil
1 clove garlic
2 tbsp toasted pine nuts
100 ml olive oil
3 tbsp freshly grated Parmesan
lemon juice
1 egg white
350 g cooked chestnuts (vacuum-packed)
40 g dried, marinated tomatoes (in oil)

Instructions

1. Mound the flour and semolina onto your work surface.
2. Make a well in the center.
3. Crack the eggs into the well.
4. Add the olive oil and a pinch of salt.
5. Knead everything by hand into a smooth dough.
6. Keep kneading until the dough is elastic and no longer sticks to the surface.
7. Add a little more flour or water if needed to adjust the consistency.
8. Wrap the dough in cling film.
9. Let the dough rest in the fridge for 30 minutes.
10. Clean the mushrooms and chop them very finely.
11. Peel the shallot and garlic and chop them finely.
12. Heat 2 tablespoons of oil in a hot pan.
13. Sauté the shallot and garlic until translucent.
14. Add the mushrooms to the pan.
15. Fry the mushrooms until all released liquid has evaporated.
16. Stir the herbs into the mushroom mixture.
17. Season the filling with salt and pepper.
18. Divide the dough into two halves.
19. Roll out the dough halves thinly on a floured surface.
20. Cut out small squares of approx. 5x5 cm.
21. Brush the edges of the dough squares with egg white.
22. Place a spoonful of mushroom filling in the center.
23. Pull the corners up and press the edges firmly together to seal.
24. Bring a pot of water to a boil and add salt.
25. Add the dumplings to the boiling water.
26. Cook the dumplings for 5-7 minutes.
27. Rinse the basil and parsley and shake them dry.
28. Pluck the leaves off the stems.
29. Peel the garlic and chop it finely.
30. Place the herbs, garlic, and pine nuts in a blender.
31. Blend the ingredients until fine.
32. Slowly drizzle in the olive oil.
33. Add a little pasta cooking water if needed.
34. Mix until a creamy pesto forms.
35. Stir the Parmesan into the pesto.
36. Season the pesto with salt, pepper, and a splash of lemon juice.
37. Take the chestnuts out of the package and chop them roughly.
38. Drain the tomatoes and dice them finely.
39. Heat 2 tablespoons of tomato oil in a pan.
40. Fry the chestnuts until golden brown on all sides.
41. Mix the tomatoes into the chestnuts.
42. Season the mixture with salt and pepper.
43. Remove the dumplings from the water.
44. Let the dumplings drain.
45. Plate the dumplings.
46. Top with the chestnuts and pesto.
47. Serve the dish.

Nutrition per serving

kcal: 888
Protein: 22 g · Fett/Fat: 48 g · Carbs: 93 g