Peel, grate and squeeze the potatoes (catch the water and let stand a little). I grate the potatoes with the machine when it has to be quick, otherwise with my hand.
Mix the minced meat with salt, pepper and caraway seeds and set aside.
Put the squeezed potato mixture (it should be 300 g) in a bowl. To avoid graying caused by standing for a long time, you can add dumpling white or Onewe and knead well.
In a saucepan (it should be a little bigger so that the dumplings are not too tight when brewing) add water and a little salt and bring to the boil.
Pour off the collected water and add the settled starch to the mass and season with salt. Season to taste. Then pour 2 1/2 soup ladles of boiling water over the mixture and stir well. The dough should now be such that the mixture does not run through your fingers, but does not stand on your hand when you shape it.
Bring the sausage soup to the boil, turn down the flame or plate so that the sausage soup no longer boils.
Remove the mixture with hands dipped in cold water, form the dumplings, press small minced dumplings into the mixture, cover and then slide lump by lump into sausage soup. Put a lid on the pot and let the dumplings steep (do not boil). After about 10 minutes the dumplings will float up on their own (sometimes they stick a little to the bottom, then loosen after 10 minutes). I then let it be tightened for about 10 minutes.
The dumplings are ready after about 20 minutes. Take the dumplings out of the sausage soup, let them drain slightly and place on a preheated plate (no bowl, otherwise the dumplings tend to stick together).
Serve the dumplings with the sausage soup and 1-2 slices of corrugated meat.
If you need more dumplings, simply increase the ingredients by 300 g each time.
Ingredients
Print Recipe
Pin Recipe