John Myers
Ingredients for 4 servings:
- 1 kg floury potatoes
- 250 g potato flour
- 1 pinch of salt
- 375 ml milk, boiling
- 1 roll(s), stale
- 1 tbsp butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
as they love them in Franconia
Cut the bread roll into small cubes and toast in a pan with melted butter until golden brown, then let cool. Leftover dumpling bread will keep for 1-2 months in a Tupperware container or a plastic container. Boil or steam the potatoes (important: they must be floury). Peel them and press them through a potato ricer while they are still hot. Spread them out loosely and let cool completely. You can also do this the night before. Mix the pressed potatoes with the potato flour and a good pinch of salt. Pour over the boiling milk and mix to form a smooth dough. Meanwhile, bring a large pot of salted water to a boil. Form the dough into dumplings and place 2-3 pieces of dumpling bread in the center. I do it like this: I let the cold water tap run ever so slightly, wet my hands with the cold water, put half a handful of dumpling dough in one hand, put a dumpling bread in the middle, put more dumpling dough on top and form round dumplings. Next dumpling, same process. You can also use potato flour instead of cold water for your hands, but I find it easier this way. Add the dumplings to the boiling water. IMMEDIATELY turn the heat down to the lowest setting and just let the dumplings simmer. The water should not boil any further after it has come to a boil. About 20 minutes. The dumplings will then float to the top. Lift the dumplings out, drain briefly and serve. Semi-silky dumplings go wonderfully with all roast pork, goose and duck. The recipe makes about 12 dumplings; for a household of 2-3 people, half the recipe is enough.
Facebook Comments