Carinthian Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potatoes (potatoes), floury boilin, boiled, cooled
- 70 g semolina
- 80 g flour, handy
- 2 egg yolks
- 1 tablespoon butter, liquid
- 1 teaspoon salt
- 80 g bread roll (s), diced
- 1 tablespoon butter for roasting
Print Recipe
Pin Recipe Instructions
- Peel the cooked and completely cooled potatoes and press them through the potato press. Mix with semolina, flour and salt loosely, add egg yolk and melted butter and quickly knead into a dough.
- Toast the bread cubes in melted butter and mix into the mixture.
- Shape the mixture into dumplings and add them to the boiling salted water, then simmer on a low heat for about 12 minutes.
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