Rhenish Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury cookin
- 125 ml milk
- 1 roll, stale
- 3 egg (s), (size M)
- 125 g butter
- salt
- Pepper from the grinder
- nutmeg
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in their skins, drain them to cool a little and peel them. Bring the milk to a boil. Cut the roll into slices and pour the boiling milk over it. Separate the eggs and press the potatoes through the press. Beat half of the butter until frothy. Add the egg yolks and spices and stir in well. Also add the soaked bread roll and the potatoes and mix everything together. Beat the egg white until stiff and add to the potato mixture and fold in, as well as the chopped parsley. Knead the dough and season with salt, pepper and plenty of freshly grated nutmeg. Heat the remaining butter in a pan. Cut small dumplings from the potato dough with a tablespoon and fry them one after the other in the butter until golden brown. Take out and keep warm until all the dumplings are done.
- The dumplings can be eaten as a main course or with roasts, e.g. Rhenish sauerbraten.
- Nutritional values:
- kcal 443E 11g
- F 75g
- KH 27 2.5BE
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