Homemade dumplings
Ingredients
Instructions
For the dumplings :
- 80 ml Water
- 80 ml Milk
- 30 g Butter
- 1 tbsp. Guérande salt
- 110g Flour
- 1 egg
For the tomato sauce :
- 10g Butter
- 1 tbsp. Flour
- 1 Brick of plain tomato coulis
- 6 tbsp. tablespoons Water (water makes the dumplings swell)
- In a saucepan, heat the milk with the water, the diced butter and then the salt. Stir occasionally.
- Once boiling, remove from heat and pour in the flour all at once.
- Mix quickly with a wooden spoon then put the pan back on low heat and stir constantly to dry out the dough (the dough comes off the pan).
- Off the heat, add the egg, mixing well. The dough should be smooth.
- Flour the work surface and your hands because the dough is quite sticky, then take balls of dough and shape quenelles (do not make them too big because they swell during cooking).
- Boil water with 2 or 3 pinches of salt. Then put the quenelles to poach.
- In another saucepan, make the bechamel-style tomato sauce: Over low heat, melt the butter, pour in the tbsp of flour, stir to make a roux then pour in the tomato coulis and water.
- Bring to a boil while stirring.
- Butter your dish, then pour a quarter of your tomato sauce into the bottom of the dish.
- Place the dumplings, spacing them out as they swell during cooking. Pour the rest of your tomato sauce.
- Preheat the oven to 200°C. Then bake for 20 minutes.
Homemade dumplings
Today we offer you the following recipe: Homemade dumplings
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Homemade dumplings Recipe – Homemade dumplings Recipes
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