Summary

Ingredients

• 600 g potatoes, floury boilin
• 40 g butter
• 50 ml water
• 60 g flour
• 1 egg (s)
• 80 g hard cheese, stroner, rated, e.. mountain cheese or similar.
• 2 tablespoon chives rolls
• salt and pepper
• 1 liter oil for deep-frying

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Instructions

1. Peel the potatoes and cook in salted water for about 30 minutes. Let it steam out and pass through a press or pass through a sieve.
2. For the choux pastry, bring the butter and water to the boil. Quickly add the flour all at once and stir vigorously with a wooden spoon until the dough comes off the bottom of the pot as a smooth lump and a white layer forms on the bottom of the pot.
3. Let the dough cool briefly in a bowl and stir in the egg vigorously. Add the potato mixture to the choux pastry and work in with the grated cheese and chives. Season with salt and pepper vigorously.
4. Shape the dough with 2 moistened tablespoons into dumplings. Tip: dip the spoons in water before each nock. Place these on damp kitchen paper. So they don`t stick.
5. Heat the oil in a saucepan or deep fryer to 170 ° C and fry the potato dumplings in portions until golden brown.
6. Drain on kitchen paper.