Iris` Boiled Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg potato (s), floury, peeled
- 120 g butter, melted
- 2 egg (s)
- 2 teaspoons salt
- 300 g potato flour
Print Recipe
Pin Recipe Instructions
- Cook 2 kg of peeled, floury potatoes in salted water for 20 minutes. Drain the potatoes and press them through a potato press while still hot, allow to cool a little and then knead with the other ingredients with the food processor to form a nice dough.
- Shape the potato dumplings.
- Let the dumplings stand in plenty of boiling hot salted water for 20 minutes. The water must not boil!
- Go perfectly with Iris Westphalian sauerbraten after nuts with lots of sauce, Christmas goose and St. Martin`s goose and everything that you usually eat dumplings with.
- Tip:
- Depending on what you use them for, you can fill the dumplings with
- * 2 white bread croutons approx. 1.5 by 1.5 cm in size,
- * Prunes,
- * Dried apricots
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