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🍽️ Dumplings with colorful spring vegetables

547 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring two liters of salted water to a boil in a large pot.
  2. 2. Wash the carrots thoroughly, peel them, and cut off the ends.
  3. 3. Slice the carrots into thin rounds.
  4. 4. Add a spoonful of sugar to the boiling water.
  5. 5. Add the peas and carrot slices to the water and cook for five minutes.
  6. 6. Remove the vegetables with a slotted spoon and let them drain.
  7. 7. Keep the cooking water in the pot.
  8. 8. Remove the outer leaves from the romaine lettuce.
  9. 9. Cut the lettuce into thin strips.
  10. 10. Wash the lettuce strips thoroughly.
  11. 11. Dry the lettuce in a salad spinner.
  12. 12. Heat a pan over medium heat.
  13. 13. Roast the sunflower seeds in the dry pan for two minutes.
  14. 14. Bring the cooking water in the pot back to a boil.
  15. 15. Add the dumplings to the bubbling water.
  16. 16. Cook the dumplings for four minutes until they float to the surface.
  17. 17. Drain the dumplings.
  18. 18. Melt the butter in the pan over medium heat.
  19. 19. Add the prepared vegetables (peas, carrots, lettuce) to the pan.
  20. 20. Sauté the vegetables for two minutes.
  21. 21. Season the vegetables with salt, pepper, and a little sugar.
  22. 22. Add the dumplings to the vegetables in the pan.
  23. 23. Mix everything well together.
  24. 24. Taste the dish and adjust seasoning if needed.
  25. 25. Serve the dumplings on pre-warmed plates.
  26. 26. Sprinkle the dish with the roasted sunflower seeds.
  27. 27. Serve the meal immediately.

Nutrition per serving