Cooking Instructions
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Step 1
For the semolina dumplings, mix the
Semolina (200 g)
,
Salt (3 g)
and
Milk (700 mL)
together in the smaller porcelain dish.
Step 2
Put the porcelain dish on the wire shelf in the cold cooking space. Steam.
Step 4
Steaming 100°C for 15 Mins
Step 5
Incorporate the
Muskat (to taste)
,
den Eigelben (2)
,
Butter (25 g)
and
Parmesan Cheese (50 g)
into the hot dumpling mixture. Leave to cool.
Step 6
Peel the
Onions (2)
and
Knollensellerie (200 g)
and cut into 4 centimeter long and 5 millimeter thick sticks. Remove the fibrous parts of the
Leeks (200 g)
, cut it in half lengthways and then into strips. Peel, halve and cut the
Carrots (2)
into fine rings.
Step 7
Take the
Garlic (3 cloves)
out of the tin and crush with a fork. Peel and finely slice the
Fresh Ginger (2 cm)
and
Pelati (240 g)
.
Step 8
Mix the vegetables, onions, plum tomatoes, ginger, garlic,
Linsen (100 g)
and
Olive Oil (30 mL)
together well in the larger porcelain dish and season generously with
Salt (to taste)
and
Pfeffer (to taste)
.
Step 9
Put the porcelain dish on the wire shelf in the cooking space while still warm. Steam.
Step 11
Steaming 100°C for 25 Mins
Step 12
Take the vegetables out of the cooking space.
Step 13
Appliance preheating
Step 14
(Pre-)heat cooking space to 230°C with Hot air + steaming
Step 15
Using 2 tablespoons, form about 16 dumplings from the dumpling mixture and place them on top of the lentil and vegetable mixture. Sprinkle over
Parmesan (50 g)
.
Step 16
Put the porcelain dish on the wire shelf at level 3 in the preheated cooking space. Brown lightly.
Step 18
Hot air + steaming 230°C for 10 Mins
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