Poppy seed potato dumplings with broccoli

Total time: 1hr 15m
Preparation Time: 60m

For 6 people

Nutritional Information

Contains 432 Kcal, 12g Protein, 45g Carbohydrates, 20g Fat


  • Dough
  • 500 g mealy potatoes, cooked in their skins
  • 175 g white flour
  • 2 eggs
  • 50 g durum wheat semolina
  • 1.5 tbsp poppy seeds
  • 1 tsp salt
  • a little white flour
  • salted water
  • Vegetables
  • 1 onions
  • a little butter
  • 500 g broccoli
  • 1 dl vegetable bouillon
  • 2 tbsp marjoram leaves
  • salt and pepper to taste
  • 2 dl cream
  • 50 g bread
  • 25 g butter

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  • Dough

    Peel the potatoes, cut into pieces, press through a sieve into a bowl and allow to cool a little.
  • Beat the eggs. Mix the flour with all the other ingredients up to and including the pepper.
  • Mix the flour mixture and eggs into the potatoes. Quickly knead into a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins. Quarter the dough.
  • Potato dumplings

    On a well-floured surface, shape each piece of dough into a roll approx. 2.5 cm in diameter. Cut into pieces approx. 1 cm wide.
  • With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends.
  • Cook the dumplings in batches in gently simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.
  • Vegetables

    Heat the butter in a frying pan, finely chop the onion and sauté for approx. 3 mins. until golden brown. Cut the broccoli into florets, add to the pan and cook briefly. Pour in the stock.
  • Simmer the broccoli for approx. 5 mins. until almost soft. Add the cream and dumplings, heat gently, chop the marjoram, stir in and season.
  • Cut the bread into small cubes. Heat the butter in a non-stick frying pan. Add the bread cubes, toast and stir over a medium heat until golden brown.
  • Serve:

    Serve the poppy seed potato dumplings with the broccoli, sprinkle with the croutons.

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