Potato dumpling
Homemade potato dumplings are delicious and can't be compared to store-bought ones. The tastiest ones are made from type C potatoes. You can easily make them with this recipe and create a great side dish for chicken, goose, spinach or cabbage.
Ingredients · Servings 1 dose
- 500g potatoes
- 130 g of coarse flour (as needed and depending on the quality of the potatoes)
- 70 g coarse semolina (as needed)
- 1 egg
- salt
- oil
Method · 1 h
- Boil the potatoes and let them cool thoroughly. It is best to cook the potatoes the day before.
- Grate the potatoes finely, add flour, salt, semolina and egg. Adjust the amount of flour and semolina as needed. The amount may vary depending on the quality of the potatoes.
- We make a medium to stiff non-sticky dough, from which we immediately shape the dumplings. Either in the shape of smaller cones, round dumplings, or shape the dough into two oblong cones.
- Immediately place the potato dumplings in boiling water. After a while, lift them from the bottom so they don't stick and cook slowly. Smaller shapes for about 10 minutes, larger dumplings for 18-20 minutes. Stir the smaller dumplings lightly halfway through cooking and turn the larger ones.
- After cooking, remove the dumplings. If you are not sure whether they are cooked, remove one dumpling and cut it into pieces. If necessary, cook for a little longer.
- If you are not going to use the dumplings right away, you can brush them very lightly with oil to prevent them from getting too dry.
