John Myers
Perfect Potato Dumplings
The perfect perfect potato dumplings recipe with a picture and simple step-by-step instructions.
- 800 g Floury potatoes
- 100 g Durum wheat semolina flour
- 1 piece Egg
- 1 Nutmeg
- 1 Salt
- 1 Cook the potatoes until they are done.
- 2 Peel the potatoes and put them through a potato press.
- Spread the pressed potatoes over a large area on a worktop and let them dry for 3-4 hours. You can also put the pressed potatoes in an oven for 20 minutes at 80 ° C. Switch on the air circulation and the oven door must open a crack. I also do that the evening before then there is time to dry all night.
- Put the squeezed potatoes in a bowl, add 100 grams of flour and mix with the squeezed potatoes, then knead the nutmeg and the egg thoroughly. “DO NOT ADD SALT” The salt would draw water, so salt the cooking water thoroughly! The dough should rest for 30 minutes.
- Shape the dough into dumplings, the rounder the dumplings are, the better they turn when they are cooked in the water.
- Put the dumplings in the boiling water, the water should only move slightly, not boil bubbly! The dumplings are ready after 20 minutes. It is best not to go so far from the stove then you have everything in view and the dumplings cannot overcook.
Facebook Comments