Dumplings with Cream Cheese and Paprika Sauce

Clean and rinse the young onion and cut into fine rings. Defrost the peas. Rinse, dry and chop the parsley.

Mix everything with the cream cheese. Season with salt, pepper and juice of one lemon.

2. package contents Stir cooked dumplings with a whisk in 1/2 liter (500 ml) of cold water and swell for 5 min. Form 8 dumplings from the dough with moistened hands and put about 1 tbsp cream cheese mixture in the center. Place in enough boiling salted water and steep at low temperature for 20 min.

Cut peppers in half, remove seeds, rinse and cut off.

Sauté peppers in a little oil. Pour 100 ml of water, add vegetable stock and cook in a closed pot for about 15 minutes until soft.

Strain peppers with soup through a sieve so that the peel is removed. Season with curry, cayenne, nutmeg, and sugar, and perhaps salt and pepper to taste. Serve the bell pepper sauce with the cream cheese and herb dumplings.

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