Potato Rolls Made from Dumpling Dough for Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g dumplin douh Thurinian style
- 1 egg (s)
- 1 tablespoon potato starch
- possibly wild garlic or other fresh herbs
- some oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together except the oil. The amount of potato starch depends on the egg size and the moisture content of the dumpling mass. Shape the mixture into rolls as thick as a thumb and place them on a baking sheet lined with baking paper.
- Brush the rolls lightly with the oil and bake in the oven at 180 ° C for approx. 20-25 minutes. Turn the rolls over once in between to ensure an even tan. When they are golden brown in color, they are done.
- We had a wild garlic and vegetable sauce with it, but a herbal quark is sure to work too!
- The amount is enough for 4 people as a main course, as part of a buffet it is enough for more people.
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