Mühlviertel Blunzenknödel

Summary

Ingredients

• 950 g potato (s), cooked, nom previous day
• 370 g flour
• 90 g semolina
• 3 egg (s)
• 1 teaspoon salt, heaped
• nutmeg
• 400 g black puddin (Blunzen, skin removed and cut into 16 pieces
• 1 large onion (s)
• 2 tablespoon olive oil

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Instructions

1. Peel the potatoes, press them through the press and knead well with the flour, semolina, eggs, salt and nutmeg, shape into a roll on the well-floured board. Cut the potato dough into 16 pieces, flatten them a little and place a piece of Blunzen on each. Close the dough around the piece of sausage, shape the dumpling nicely and roll it in a little flour.
2. Soak the dumplings in boiling salted water and then simmer over low heat for about 15 minutes.
3. Just before serving, cut the onion into small pieces and roast in olive oil until golden brown. Arrange the dumplings and serve sprinkled with the onions.
4. Any green salad or sauerkraut goes well with it.

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