Calories
807 kcal
Protein
41 g
Fat
30 g
Carbohydrates
91 g
Knead the dough for the potato dumplings. Put the ground beef in a bowl, season with salt, mustard, pepper and thyme. Knead the meat dough and, with wet hands, form 6 meatballs of the same size.
Divide the dough for dumplings into 6 parts and form them into round balls (about 3.15 Inch in diameter). Put the meatballs inside the dough balls. Then put the dumplings in boiling salted water and cook covered over low heat for about 25 minutes.
Meanwhile, peel the shallots and cut them into wedges. Heat the oil in a pan and fry the shallots. Add the diced canned tomatoes and simmer without the lid for about 5 minutes. Season the sauce with pepper and salt. Take the dumplings out of the water and serve with the tomato stew.
Season the dumplings' filling well, because if it tastes bland before you stuff it into the wrapper, it will be even more tasteless as a dumpling.
Bon Appetit!
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