John Myers
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Basic Recipe: Potato Dough and Austrian Potato Dumplings
The perfect basic recipe: potato dough and austrian potato dumplings recipe with a picture and simple step-by-step instructions.
For the dough
- 500 g Floury potatoes, peeled
- 3 Pc. Egg yolk
- 200 g Flour
- 40 g Semolina
- 40 g Butter
- Salt
Preparing the dough
- Cut the potatoes into pieces of equal size and cook them in salted water.
- Then strain and let it evaporate in a preheated hot air oven at approx. 50-70 degrees.
- Press or mash the cold potatoes and mix with the yolks.
- Mix in the remaining ingredients, season with salt and process immediately.
The dumplings
- Divide the dough with floured palms and roll into dumplings.
- Bring the salt water to the boil, insert the dumplings and simmer gently for about 8-12 minutes (depending on the size of the dumplings).
tip
- Never mix warm potato mixture with flour. Process the dough quickly otherwise it will be tough.
- Boil a test dumpling, if the dough is too soft, knead in a little flour, if the dough is too firm, mix in a little melted butter.
Serving suggestion
- The potato dumpling is often served with pork, the dough, on the other hand, can be used with pork or steamed noodles, potato roulades and sweet or sour filled dumplings (such as plum, apricot or hash and bacon dumplings).
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