Turkey Dumplings 1 egg
1 package for potato dumplings, finished product (or homemade)
2 tbsp. parsley (chopped)
300 g turkey ham
2 onions
salt, pepper Sauerkraut 1 bayleaf, 3 peppercorns
150 g turkey ham
5 juniper berries
1 kg sauerkraut
oil Potato Dough 1 kg potatoes
1 egg, 20 g butter, 30 g semolina
300 g flour
salt, nutmeg
Dice turkey ham and fry in oil. Add sauerkraut and
spices pour in a little water, cover and simmer gently.
Remove bay leaf and season the sauerkraut with salt.
For the filling chop turkey ham finely. Sauté onion in oil add meat and
fry all briefly. Stir in parsley and the egg. Season with salt and
pepper.
Prepare potato dough. Form small balls from the filling, wrapped in
dough and form smooth balls. Simmer dumplings in lightly salted water
flowing about 20 minutes.
Potato dough: Boil potatoes in salted water until tender, drain, peel
and press through a potato ricer. Add the ingredients and knead quickly
into a smooth dough.
