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
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in their skins. Quench cold, peel, press hot through a potato press and allow to evaporate.
- Wash and finely chop the parsley.
- Process the potato snow with cheese, flour, semolina, parsley and egg into a malleable dough, season with salt and nutmeg.
- Divide the mixture into 12 portions and shape into dumplings.
- 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.
- Remove with a slotted spoon and drain.
- I serve them with dishes with a lot of sauce, like goulash.
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