Surina`s Silky Potato Dumplings Made from Boiled Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), floury-boilin
- 2 egg yolks
- 50 g potato flour
- 30 g butter, melted
- salt
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in their skins, peel them and place them in a shallow bowl. Let the potatoes steam in the preheated oven at 150 degrees for 2-3 minutes. You must be completely dry.
- Put the steamed potatoes through the potato press twice. The finer the potato dough, the finer the dumplings will be, so put through the press twice
- Egg yolks are now worked into the dry mashed potatoes with a spatula in order to better bind the dough. If that doesn`t happen, the dumplings will be tough and slippery
- The starch content in potatoes is subject to strong seasonal fluctuations. In order to have good dumplings all year round, add 50 g of potato starch as an extra portion to the dumpling dough.
- So that the butter, which is supposed to round off the dough, binds to the dough more quickly, knead it in liquid and lukewarm. Season the dough with salt and nutmeg.
- Note: The dough has to be kneaded very smoothly again and again before new ingredients are added.
- If the dough is soft and smooth like a good chamois leather, it is formed into 2 rolls (diameter approx. 4 cm). Each roll is cut into 8 pieces. Each piece is rolled into dumplings with the hands powdered with potato starch.
- This results in 16 smaller, but very fine dumplings.
- Salt water is boiled in a saucepan. When the dumplings come in, it can only boil. Boiling water would shred those dumplings. It takes about 15 minutes to cook them.
- Remove with a slotted spoon and drain well.
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