John Myers
Ingredients for 4 servings:
- 900 g potatoes
- 2 eggs
- 3 tbsp potato flour
- 45 g butter, melted
- Salt
- 80 g butter
- 2 tbsp breadcrumbs
- nutmeg
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Boil potatoes in their skins, peel while still hot, and let them cool on a wire rack. Press them through a potato ricer and use a spatula to work the eggs into the dough to thicken the dough. Gradually work in the potato flour until it is completely absorbed. Slowly knead the lukewarm, melted butter into the dough. Season with salt and nutmeg. Form the smooth, soft dough into about 14 dumplings. Bring a large amount of salted water to a boil in a wide pot, then reduce the heat to low. Add the dumplings to the gently simmering water and let them cook for about 15-20 minutes. Melt the butter in a pan. Gradually add the breadcrumbs and toast them. Remove the dumplings from the water with a slotted spoon, drain well, and roll them in the breadcrumbs.
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