Schwalm Potato Dumplings, Half and Half
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potato (s)
- 2 rolls, diced and roasted, croutons can be used as substitutes
- 300 g sausae, red, diced
- salt
- 2 tablespoon marjoram
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut off a third of each and boil these thirds, then grate or press through a potato press.
- Grate the raw potato pieces (the other 2 thirds) and squeeze them well in a linen cloth, collecting the potato juice and allowing the starch it contains to settle.
- Pick the raw potato mixture well and mix it with the boiled potatoes and eggs, marjoram, roasted bread rolls and the sausage cubes to form a smooth dough. If it sticks, you can add a little flour. Season to taste with salt and form dumplings (about 7 cm in diameter, i.e. the size of a tennis ball).
- Pour the settled starch of the potato juice into boiling water. This prevents the dumplings from falling apart. Let the dumplings stand for 15-20 minutes.
- Traditionally, bacon with onions is served with it at Schwalm. To do this, dice 50 g bacon and 2 medium-sized onions and fry until golden. Then pour over the cooked dumplings.
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