Potato Dumplings in Thyme Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 150 g potato starch
- 3 egg yolks, size M
- 30 g butter soft
- 0.5 teaspoon ½ salt
- some nutmeg
- some flour
For the sauce:
- 60 g butter
- 1 dash olive oil
- 2 tablespoon thyme, dried
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skins in plenty of salted water, then rinse and peel them.
- Let the potatoes cool down a bit and then press them through a potato press. Add the potato flour, egg yolk, salt and softened butter and knead everything into a dough and season with nutmeg.
- Shape the dough into 12 dumplings and place on a floured surface.
- Bring plenty of salted water to the boil and let the dumplings stand in it for about 8 minutes, the water should no longer boil but only bubble very gently. Remove the dumplings and let them drain.
- While the dumplings are cooking, melt the butter in a little olive oil and add the thyme. Heat everything and fry the dumplings over medium heat for about 10 minutes, turning several times.
- A cream sauce with mushrooms or pan-fried food goes very well with this.
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