Dumplings with mushroom sauce
Dumplings with mushroom sauce and vegetables is a hearty and nutritious meal. Served with healthy broccoli and cauliflower florets.
Ingredients
- 4 small or 2 large boiled potato dumplings from the previous day
- 1 broccoli
- 1 a few cauliflower florets
- 2 large onions
- 10 g dried porcini mushrooms
- 300-500 ml water
- 3 tsp spelt flour type 630
- salt and pepper to taste
- 1 tsp onion powder
Instructions
- Wash the broccoli and cauliflower and divide into florets. Cook in a pan of water. Remove the cauliflower first, as it takes longer, and then the broccoli.
- Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed. Soak in cold water for at least 30 minutes, depending on their size. Then drain the porcini mushrooms in a sieve and pour away the soaking water. Cut the porcini mushrooms into small pieces. Simmer in a pan of water for approx. 25 minutes.
- Cut the onions into cubes. Heat a stainless steel pan. Then spread the onions over the bottom of the pan and leave for 1 - 2 minutes. Stir with a wooden spoon and add 100 ml of water. The onions should be lightly covered with water. Leave to simmer until the water has evaporated. Then stir everything again and top up with water.
- Add the cooked and browned onions to the porcini mushrooms. Cook everything through and thicken with flour. To do this, mix the flour with 2 - 3 tablespoons of cold water in a separate cup beforehand and then add to the hot liquid. Bring to the boil and stir well. Season to taste with salt and pepper.
- Cut the cooked dumplings from the previous day into slices. Preheat the oven to 200 degrees. Place the sliced dumplings on a baking tray lined with baking paper. Sprinkle with onion powder and bake in the oven for approx. 15 minutes.