John Myers
Ingredients for 4 servings:
- 500 g potatoes, mostly waxy, peeled, cooked in salted water
- 100 g cornstarch
- 5 egg yolks
- 50 g butter, melted
- Pepper, white, from the mill
- Nutmeg, freshly grated
- ½ bunch flat-leaf parsley, chopped
- 100 g buffalo mozzarella, cut into 1 cm cubes
- 75 g Gouda, young, grated
- Flour for shaping
- 8 tbsp breadcrumbs
- Rapeseed oil
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Press the potatoes through a ricer, add the cornstarch, 3 egg yolks, and butter, knead everything together, and season with salt, pepper, and nutmeg. Cover and let rest for about 1 hour. With floured hands, form into 6-7 cm circles. Mix the parsley, mozzarella, and Gouda, place a little of each in the center of the potato circles, and then form them into dumplings. Let the dumplings stand in boiling salted water for about 3 minutes, then remove with a slotted spoon and let them drain. Whisk the remaining egg yolks, coat the dumplings in the egg yolks, and then coat them in the breadcrumbs. Repeat this process once more. Heat the rapeseed oil to a depth of about 4 cm in a pan and fry the dumplings until golden brown all over. Then drain the fat on kitchen paper.
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