Ingredients
Dumpling dough:
- 4 stale pretzel bread roll
- 4 stale bread roll
- 500 ml milk
- 1 onion
- 4 stalks parsley
- 2 eggs
- salt, pepper
Filling:
- 150 g broccoli florets, pre-cooked
- 2 cloves of garlic
- 100 g cream cheese
- 30 g pine nuts, roasted
- salt, pepper
- butter for greasing
Preparation
Dumpling dough:
1. Cut the bread roll into ½ cm cubes. Bring milk to a boil, pour over the bread cubes and soak for 30 minutes.
2. Peel and finely chop the onion, then add it to the small pot. Heat the pot on highest level up to the roasting window, switch to low Level and roast the onion briefly before allowing to cool.
3. Remove the parsley leaves from the stems, roughly chop and add to the bread cubes along with the eggs and onions. Stir everything together and season with salt and pepper.
Filling:
4. Mash the broccoli florets. Peel and mince the garlic, then add to the mashed broccoli. Add the cream cheese and pine nuts and stir. Season to taste with salt and pepper.
5. Shape 12 dumplings from the dumpling dough, placing a teaspoon of filling in the center of each one before sealing the edges around it. Place 6 dumplings into a greased Softiera insert.
6. Pour approx. 150 ml of water into the pot and place the EasyQuick with the 24 cm sealing ring on top. Heat the pot on highest level up to the steam window, switch to low level and cook for approx. 8 minutes in the steam area.
7. Remove the EasyQuick once the cooking time is over, remove the Softiera insert and keep the dumplings warm. Cook the rest of the dumplings in the same way.
Tip
- These broccoli dumplings are an excellent accompaniment to hearty meat dishes or goulash.
This recipe has been tested and approved by AMC.
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