Baden potato dumplings

Ingredients for 4 servings:

• 1,000 g floury potatoes
• 100 g flour
• 100 g semolina
• ½ bunch parsley, finely chopped
• 1 onion(s), finely chopped, if desired
• Nutmeg, freshly grated
• 1 tsp marjoram
• 2 eggs
• salt and pepper
• Flour for shaping

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

from boiled potatoes

Boil the potatoes until tender, then peel them, press them through a potato ricer, and let them cool. Add the flour, semolina, eggs, nutmeg, and marjoram. Optionally, add the parsley and finely chopped onion. I think this adds a good flavor. Mix the mixture well, season with salt and pepper if desired, and then let it rest briefly. Form the dough into dumplings and roll them in a plate with flour until they have a slightly floury surface. If the dough is sticky, lightly flour your hands. Place the dumplings in a pot of hot, but not boiling, salted water for about 15 minutes. They are ready when they float to the surface. Skim off the excess water with a ladle and let it rest for a while. The dumplings are best served with sauerbraten, goulash, or other roasts with plenty of gravy.