Mum`s Silesian Dumplings with Parsley Croutons
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dumplings:
- 1 kg potatoes, floury boiling
- 2 egg yolks
- 1 whole egg
- 15 g salt
- 220 g cornstarch (e.. potato flour)
For the croutons:
- 45 g butter
- 3 slices toast
- 1 handful parsley
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook in salted water for about 25-30 minutes.
- Pour off the water, peel the still warm potatoes and press them into a bowl using a potato press. Add the egg yolk, egg, salt and the cornstarch and mix everything together well with damp hands.
- For the croutons, remove the crust from the bread and cut into cubes. Wash the parsley, pluck from the stalk and chop finely. Heat the butter in a pan and add the parsley, sweat. Add the toast and toast, turning, until it has turned color.
- Prepare a board, form dumplings out of the potato mixture and work in two to three croutons at a time. Park on the board.
- Bring the salted water to the boil, reduce the heat and insert the dumplings. Whoever wants to put a test dumpling in the water first - if it doesn`t disintegrate, all dumplings can be put in the water. Let it simmer over a low flame for approx. 15 - 20 minutes. When the dumplings float up, they`re done.
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