John Myers
Silk Dumplings
The perfect silk dumplings recipe with a picture and simple step-by-step instructions.
Amount of dough makes 8-10 dumplings, depending on size
- 1 kg Floury potatoes
- 140 g Potato flour
- 2 Piece Eggs
- Salt, pepper, a little nutmeg
- Flour for kneading
- Cook potatoes with their skin on as jacket potatoes. Peel them and immediately pass them through a potato press twice while still warm (this makes them even more silky). Let cool down completely.
- Now add the potato flour, eggs, salt and a little nutmeg. If you like, you can also add some pepper.
- Knead everything well, first in the bowl and then on a floured board. Knead into a smooth dough with floured hands.
- Divide the dough and form a roll from each half.
- Now cut each roll into 4 – 5 equal pieces. If you want them smaller, you just cut more parts. Turn into dumplings with floured hands and place on a floured board.
- Bring the salted water to the boil. Put the dumplings in with a ladle. Reduce the temperature and let it steep for 20 minutes. The water should only simmer.
- 7th little tip: If you want to prepare the dumplings for the next day, you should only let them simmer for 10 minutes, then drain them in the cold and put them back in boiling salted water the next day and let them simmer for a maximum of 15 minutes. They are then just as good as they were on the day of preparation.
- We had roulades and a green salad with it.
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