Summary

Ingredients

• 1 ½ kg potato (s), floury
• 300 grams flour
• 2 egg (s)
• 2 onions)
• 1 tablespoon potato flour
• 2 tablespoon, heaped parsley, chopped
• 1 tablespoon salt
• 1 pinch (s) nutmeg
• 1 tablespoon butter
• 2 tablespoon salt

Print Recipe Pin Recipe

Instructions

1. The day before, boil the potatoes in the skin as jacket potatoes until soft and allow to cool.
2. Put the water in a large saucepan, heat it up and season with salt. After peeling, press the potatoes through a potato or spaetzle press. Fry the diced onions in butter. They are allowed to turn a little brown. Add the onions to the pressed potatoes. Add parsley and eggs, mix well, add flour and potato flour and knead well. Season with salt and nutmeg. The dough should be tough. Add a little more flour if necessary. Shape the dough into dumplings with wet hands.
3. When the water is boiling, turn the temperature back down so that it just simmers. Put the dumplings in the no longer boiling water and let steep for 25 minutes. Put the dumplings in the 90 degree oven for about 5 minutes.
4. You can season the dumplings with butter before serving. They taste best with sauerbraten. If the dumplings are not eaten whole, they taste great when sliced and fried in butter.