John Myers
Ingredients for 6 servings:
- 1 kg potatoes, floury
- 2 egg yolks
- 1 whole egg
- 15 g salt
- 220 g cornstarch (e.g. potato flour)
- 45 g butter
- 3 slices of toast
- 1 handful of parsley
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
Depending on the size, makes about 14 dumplings
Wash the potatoes and boil in salted water for about 25-30 minutes. Drain the water, peel the warm potatoes, and press them through a potato ricer into a bowl. Add the egg yolk, egg, salt, and cornstarch and mix everything well with wet hands. For the croutons, remove the crust from the toast and cut into cubes. Wash the parsley, remove the stalks, and chop finely. Heat the butter in a pan and add the parsley, sautéing gently. Add the toast and toast, turning occasionally, until browned. Prepare a board. Form the potato mixture into dumplings, adding two or three croutons to each one. Place them on the board. Bring salted water to a boil, reduce the heat, and add the dumplings. If you like, place a test dumpling in the water first; if it doesn’t fall apart, you can add all the dumplings. Let it simmer over low heat for about 15-20 minutes. When the dumplings float to the top, they are ready.
Facebook Comments