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,
Ingredients
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