Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g potato (s)
- 200 g leeks
- 50 g flour type 405
- 2 egg yolks
- 1 tablespoon durum wheat semolina
- some flour for rolling the dumplings
- 0.5 ½ bunch parsley
- a bit salt
- some pepper
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and mash them together with the parsley with a fork.
- Cut the leek into small rings and briefly put in boiling salted water. Then drain the leeks well and add to the potatoes together with the egg yolk, flour and durum wheat semolina and mix everything together until a sticky mass is formed. Season with salt, pepper and nutmeg, shape into small balls and roll the dumplings in flour.
- Bring the water to the boil, add the dumplings, bring to the boil again briefly, turn the stove down and simmer on a low level.
- If the dumplings swim up, they are ready and can be taken out of the water.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below