My Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potatoes, floury boilin, boiled with peel
- 125 g potato flour
- 125 ml water
- 0.5 teaspoon ½ salt
- 1 handful white bread, diced
- 1 tablespoon margarine (e.g. Rama or Sanella)
Also: for the cooking water
- salt
- 1 teaspoon potato flour
Print Recipe
Pin Recipe Instructions
- Either peel the boiled potatoes and press them through while hot or peel them the next day and then grate them finely.
- Stir the potato flour with water and add to the pressed or grated potatoes together with the salt and create a batter.
- Slowly toast white bread cubes in margarine - please no butter or clarified butter - until light brown.
- Divide the potato dough into four parts, form dumplings and fill them with a few of the toasted white bread cubes.
- Bring enough water to the boil in a large saucepan, season with salt and add a teaspoon of potato flour. Put in the dumplings and simmer for about 5 minutes. Then reduce the temperature and let the dumplings steep for about 25 minutes.
- Remove, drain and serve as a side dish.
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