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Carinthian potato dumplings

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Ingredients for 4 servings:

  • 500 g potatoes, floury, cooked, cooled
  • 70 g semolina
  • 80 g flour, non-stick
  • 2 egg yolks
  • 1 tbsp butter, liquid
  • 1 tsp salt
  • 80 g bread roll(s), diced
  • 1 tbsp butter for toasting

Instructions

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

Peel the cooked and completely cooled potatoes and press them through a potato ricer. Loosely mix with semolina, flour, and salt. Add the egg yolk and melted butter, and quickly knead into a dough. Toast the breadcrumbs in melted butter and stir into the mixture. Form the mixture into dumplings and add them to boiling salted water. Then, reduce the heat to low and simmer for about 12 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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