Palatinate Potato Knepp
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg jacket potato (s), (floury)
- 2 egg (s), (M)
- 100 g semolina, (spelled semolina or durum wheat semolina)
- 100 g flour
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled marjoram, dried
- 1 pinch (s) white pepper
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- The boiled jacket potatoes should be at least 1 day old and well chilled, i. H. After cooking, they should be in a cool place until further processing.
- Peel the boiled potatoes and press them through the potato press. It`s pretty hard to do with cold potatoes, but it`s worth the effort in the end.
- Add semolina, flour and eggs to the potato mixture, chopped parsley and knead vigorously with the remaining spices until a homogeneous, firm, smooth dough is formed.
- Now form dumplings with wet hands. The amount is enough for approx. 10 dumplings. Don`t make the dumplings that big. One palm of dough is enough for one dumpling.
- Bring salted water to a boil in a large saucepan and place the dumplings in the boiling water, turn down the temperature and let the dumplings steep for 20 minutes.
- Then carefully remove the dumplings with a sieve scoop and serve.
- They taste great with roast beef, goulash and roast goose.
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