Blunznödel

For the Blunznödel, heat oil in a pan and fry the finely chopped onion in it. Add garlic, black pudding and season with spices. Leave to cool.

If the mixture is too soft, add breadcrumbs. Boil potatoes, peel while still hot and press through a press. Melt butter on top. Add remaining ingredients and knead into a dough.

Divide the dough into about 8 portions and form into dumplings with the filling. Place in boiling salted water and simmer for 20 minutes.

Do not boil so that the dumplings do not fall apart. Serve the Blunzknödel with red cabbage and potatoes.

Preparation Tip:

You can also add parsley to the filling. Serve the Blunznödel optionally with sauerkraut.

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