Bread and Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), boiled, peeled, mashed
- 120 g bread roll (s), from the day before
- 2 egg (s)
- 3 tablespoon semolina (durum wheat)
- 2 tablespoon flour or cornstarch
- salt and pepper
- nutmeg
- 1 pinch lemon zest, grated
- 90 ml milk
Print Recipe
Pin Recipe Instructions
- Cut the dry bread into approx. 1 cm cubes, pour the milk over them and let them steep briefly. Toasted bread also goes very well.
- Then work all the ingredients together in a large bowl to make a dumpling dough. It shouldn`t be too tight or the dumplings will be too hard. But not too soft either, otherwise they will disintegrate during cooking. Cover and leave the dough to stand in the refrigerator for 30 minutes.
- Bring salted water to the boil in a large saucepan, form approx. 8 dumplings from the dough and let stand for approx. 20 minutes, do not boil any more.
- The dumplings go perfectly with roasts with sauce, creamed mushrooms or roast duck or goose.
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