Potato – Tofu – Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g potato (s)
- 200 g tofu, natural
- 50 g mountain cheese, rated
- 100 g corn rits
- 50 g corn, finely round
- 1 teaspoon herbs, frozen
- 2 egg (s)
- 1 teaspoon herbal salt
- 1 pinch (s) sugar
- 3 pinches nutmeg, freshly grated
- Salt water
Print Recipe
Pin Recipe Instructions
- Boil potatoes with their skins on, quench, peel and press through the press, distribute on a flat plate and allow to cool. Puree the tofu finely.
- Mix both well with the other ingredients up to and including nutmeg, form small dumplings with DRY hands and add to slightly boiling salted water, leave to stand for approx. 5 minutes. Swim up, remove from the pot with a slotted spoon, not too many at once.
- Tip:
- if the hands are wet, the dumplings disintegrate in the water
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