Coburg Slide or Franconian Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg potato (s), waxy
- 1 pinch (s) salt
- Croutons (toasted bread cubes)
Print Recipe
Pin Recipe Instructions
- Note: This recipe is not suitable for preparing hand-grated dumplings.
- Quickly peel all the potatoes. Cut about a third of it into small cubes, place in a saucepan and just cover with water. Add a pinch of salt and cook the potatoes until soft. Puree to a fine pulp with a hand blender or blender. The porridge should taste slightly salty.
- Put the remaining potatoes in the juicer. It is important to only press the potatoes slowly into the machine, this avoids imbalance and coarse pieces of starch. At the end, let the juicer run a little longer until hardly any juice comes out. Then remove the starch.
- Mix the still hot porridge with the grated potatoes. The right consistency is reached when you can just shape the mass. Shape the dumplings into balls with wet hands, press the pieces of bread into them and put them in not boiling, hot, salted water. The dumplings are ready when they start swimming.
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