Starter
Beetroot dumplings
Beetroot dumplings
This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.

Christian Pinggera
Farmer from farm Schnalshuberhof
Ingredients
Makes 12
90 MIN.
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50 gleeks
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300 ggorgozola cheese
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50 gmascarpone
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150 mlcream
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500 gsalt, pepper
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a little chopped parsley
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2free-range eggs
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salt, pepper
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caraway seeds
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2 dspnflour
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cream cheese
Instructions - Beetroot dumplings
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1.
StepFirst boil and purée the 3 beetroot. -
2.
StepFinely chop the onion and leek, briefly sauté and heat the milk until lukewarm. -
3.
StepCombine the beetroot purée, onion, leek and milk with the day-old bread, parsley and eggs and season with salt, pepper and caraway seeds. Dust the mixture with a little flour and leave to rest. -
4.
StepThen shape dumplings and put a sugar-cube-sized piece of cream cheese at the centre of each dumpling before closing dumplings. -
5.
StepIn the meantime, briefly sauté the leek in hot oil, add the gorgonzola and the mascarpone and melt a little. After adding the cream, simmer for a short time, then purée. -
6.
StepServe the dumplings and pour over the gorgonzola sauce. -
Happy cooking
