Viennese Potato Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), floury boilin
- 75 g flour
- 50 g cornstarch
- 1 salt
- 60 g butter or mararine
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins, drain them, rinse them briefly, peel them and press them through the potato press while still hot, then let them cool down.
- Mix the mixture with the flour, cornstarch and salt.
- Stir the melted fat and egg yolks into the batter.
- Shape dumplings with floured hands. Put in boiling salted water and let steep for 20 minutes.
- Take out the finished dumplings (if necessary cook a test dumpling first), drain and place in a preheated bowl.
- Tips:
- Potato dumplings turn out better if you add a little mixed cornstarch (1 tablespoon to 1 liter of water) to the lightly salted cooking water.
- These dumplings are a good accompaniment to sauerbraten or boiled beef.
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