Palatinate potato dumplings

Ingredients for 5 servings:

• 1 kg jacket potatoes (floury)
• 2 eggs, (M)
• 100 g semolina (spelt semolina or durum wheat semolina)
• 100 g flour
• 1 tsp, leveled salt
• 1 tsp, sautéed marjoram, dried
• 1 pinch(s) white pepper
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my grandma’s best potato dumplings

The boiled potatoes should be at least a day old and well chilled, which means they should be kept in a cool place after cooking until further processing. Peel the boiled potatoes and press them through a potato ricer. This is quite difficult when the potatoes are cold, but the effort is worth it in the end. Add the semolina, flour and eggs, along with the finely chopped parsley, to the potato mixture and knead vigorously with the remaining spices until you have a homogeneous, firm and smooth dough. Now form dumplings with wet hands. This amount is enough for about 10 dumplings. Don’t make the dumplings too big. One handful of dough is enough for one dumpling. Bring a large pot of salted water to a boil and place the dumplings in the boiling water. Reduce the heat and let the dumplings simmer for 20 minutes. Then carefully remove the dumplings with a slotted spoon and serve. They taste excellent with roast beef, goulash and roast goose.