Waldviertler Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), floury, raw
- 250 g potato (s), floury, cooked
- 1 pinch (s) salt
- Nutmeg, grated, 1 sulfur flake
Print Recipe
Pin Recipe Instructions
- The cooked potatoes are strained or grated, never mashed, the raw potatoes are peeled, placed in a larger pot, a small piece of aluminum foil on top, the sulfur platelet about 6 - 8 cm² (break off accordingly) on this Lay the foil and light it. Then immediately put the lid on the pot. After a minute you can take out the potatoes and grate them with the grater. That is why they are also called Reiberknödel. The sulfur flakes are available in the drugstore or pharmacy.
- When used as described above, the grated dough remains absolutely light and the dumplings look very good. If you don`t do that, the mass will be gray and unsightly, but will not affect the taste.
- Grating should be done in a bowl lined with a sturdy kitchen towel and you should take the area off the grater where it goes the slowest (not the one for carrots or potato pancakes!), Otherwise you will get chips for potato pancakes.
- Then remove the raw potato dough with the cloth and squeeze it out well. Leave the squeezed out water in the bowl, after a short time the potato starch will settle there. Then drain the water, mix the starch with the potato batter, the grated raw potatoes with the strained boiled potatoes. Salt and round off with grated nutmeg. Shape dumplings with wet hands and let them steep in plenty of salted water for 15-20 minutes. The water must not boil under any circumstances, especially not billow, otherwise there is potato soup in the layman`s style (grin)
- I have already modified the original myself and added decent black pepper from the mill, the variant with 0.4 g of chopped lomboks is also worth a try.
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