John Myers
Silesian Potato Dumplings …
The perfect silesian potato dumplings … recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 1 teaspoon Salt
- 1 Egg
- 5 Tablespoon go Flour, that’s about 190 g
- 2 Pinches Salt
- One day before you want to prepare the dumplings, peel the potatoes and cut into large pieces. Cook in salted water for 20 minutes.
- Then drain and immediately squeeze through a potato press into a large bowl. Place a kitchen towel over the bowl and let the potatoes rest overnight.
- On the following day, mix a fresh egg with the flour and a very little salt into the potatoes and knead everything to an even thickness.
- Cover this dough with flour and let it rest for another 15 minutes, then form 8 dumplings out of the mixture and pour them into lightly salted boiling water, then let simmer for 20 to 25 minutes.
- Silesian potato dumplings taste very good with all good sauces, but also (if there was something left over) cut into slices and fried in butter until crispy.
- I served it today with red cabbage with roast pork in beer sauce.
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