Potato – Cheese – Dumplings

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 600 g potato (s), floury cookin
  • 1 small bunch parsley
  • 80 g cheese (Emmentaler), rated (or pizza cheese)
  • 60 g flour
  • 30 g semolina, (wheat semolina)
  • 1 egg (s)
  • salt
  • nutmeg
Potato – Cheese – Dumplings
Potato – Cheese – Dumplings

Instructions

  1. Wash the potatoes and cook them in their skins. Quench cold, peel, press hot through a potato press and allow to evaporate.
  2. Wash and finely chop the parsley.
  3. Process the potato snow with cheese, flour, semolina, parsley and egg into a malleable dough, season with salt and nutmeg.
  4. Divide the mixture into 12 portions and shape into dumplings.
  5. Bring salted water to the boil in a large saucepan and add the dumplings to the boiling, not boiling water. Let it stand without the lid until it floats on top.
  6. Remove with a slotted spoon and drain.
  7. I serve them with dishes with a lot of sauce, like goulash.

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