Vegetable Dumpling Stuffing

For the vegetable dumpling filling, finely chop onion and garlic and sauté in oil.

Either cut the vegetables into small cubes or coarsely mince them and add to the onion mixture, fry briefly, pour in the cream and boil down gently while stirring until the vegetables are soft and the liquid has evaporated.

Add overcooled potatoes and season to taste.

Form small dumplings and freeze.

If necessary, mix in some bread crumbs or white bread crumbs until the mixture reaches the right consistency (the dumplings should be malleable).

Cover with any dough and cook.

Serve on leaf salad or with light herb sauce or sprinkle with melted butter and finely grated spicy cheese and any herbs.

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