Franconian Style Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), floury cookin
- 200 g potato flour
- 1 ½ teaspoon salt
- 160 ml water, lukewarm, 150 - 170 depending on the potatoes
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, preferably the day before, and let them cool down. Peel and press through the spaetzle press. Mix with the salt and the potato flour. Knead with the water to form a soft, sticky dough, add a little more water if necessary. Shape the dumplings and let them steep in hot salted water for approx. 20 minutes. The water must not boil. The dumplings are ready when they swim to the top.
- Tip:
- You can also fill the dumplings with toasted bread cubes. To do this, press the mass flat on the hand, place 2-3 bread cubes on top and then fold it up and shape into a dumpling.
- The dumplings are wonderfully fluffy without them and without them, the recipe is also suitable for eaters with celiac disease.
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