Steamed Noodles on Potatoes with Grinder Broth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 550 g flour
- 1 pack dry yeast
- 250 ml milk, (whole)
- 40 g butter
- 2 egg (s)
- 1 teaspoon salt
- g 1,000 potato (s)
- water
- salt
- 100 g butter
Print Recipe
Pin Recipe Instructions
- All ingredients should be at room temperature.
- Put the flour, dry yeast, milk, butter, eggs and salt together in a bowl and knead to form a yeast dough. Cover the bowl with a cloth and place in the oven (at 50C °) for about 30-60 minutes and let it rise.
- When the dough is at least twice the size, take it out and shape it into small balls. Let the balls rise briefly again, covered.
- Meanwhile, peel the potatoes and cut them into slices (0.5-1 cm) to cover the bottom of the pan, pour in water so that the potatoes are well covered. Add a lot of butter and salt. Boil.
- When the potatoes are boiling, place the steamed noodles close to the potatoes, one in the middle as well. Let simmer for another 30 minutes.
- Makes about 10-12 steamed noodles from 2 pans.
- Put the steamed noodles with potatoes and grinder stock in a deep plate, tear the steamed noodles into small pieces with 2 forks. Pour milk over it and consume immediately.
- Tip: Glass lids are advantageous, but never (!) Lift the lid, otherwise everything will collapse. Instead of dry yeast you can also use 20 g normal yeast, then make a pre-dough.
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