Poppy Seed Potato Dumplings with Broccoli

1hr 15m
Preparation/cooking time: ca. 60m + Allow to rest: ca. 15m

For 6 people

Nutritional Information

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


  • 500 g mealy potatoes, cooked in their skins, peeled while hot
  • 50 g durum wheat semolina
  • 175 g white flour
  • 1 tsp. salt
  • a little pepper
  • 1.5 tbsp. poppy seed
  • 2 eggs, whisked
  • saltwater, boiling
  • 1 onion, cut into segments
  • 25 g butter
  • 500 g broccoli, cut into florets
  • 2 dl cream
  • 2 tbsp. marjoram leaves, broken into pieces
  • salt and pepper to taste
  • 50 g bread cut into very small cubes

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  • Cut the potatoes into chunks, press into a bowl through a sieve and allow to cool a little. Mix the flour and remaining ingredients with a little pepper and mix into the potatoes with the eggs. Quickly knead to a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins.
  • Shape: Divide the dough into quarters, on a well-floured surface shape each piece into a roll approx. 2 1/2 cm Ø and, using a pastry wheel, cut off pieces approx. 1 cm wide. With a little flour, shape the dough pieces by hand into finger-shaped dumplings that become a little thinner towards the ends.
  • Place the dumplings in batches in the gently boiling salted water and leave to steep until they rise to the surface. Remove with a slotted spoon and drain well.
  • Heat the butter in a frying pan and sauté the onion for approx. 3 mins. until golden. Add the broccoli and briefly continue to sauté. Pour in the stock, simmer the broccoli over a low heat for approx. 5 mins. until almost soft. Add the cream and dumplings, gently heat, stir in the marjoram, season.
  • Heat the butter in a non-stick frying pan, add the cubes of bread and toast over a medium heat until golden brown, stirring.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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