John Myers
Dumplings: Small Vegetable Dumplings
The perfect dumplings: small vegetable dumplings recipe with a picture and simple step-by-step instructions.
- 4 piece Cooked potatoes
- 2 piece Cooked carrots
- 0,5 piece Zucchino
- 1 piece Egg
- 4 tablespoon Potato flour
- Salt and pepper
- 5 tablespoon Panko flour
- 2 tablespoon Clarified butter
- Finely grate the boiled potatoes *, carrots and courgette. Add egg and potato flour, season with salt and pepper and mix well. Let the mixture rest for about 30 minutes.
- Bring the water to the boil, season with salt and, in the meantime, form small (plum-sized) dumplings with wet hands. Cook these in boiling water. When you swim up you are done.
- Take the dumplings out of the water with a slotted spoon, drain them a little, let them cool and then roll them in panko flour.
- Heat the butter lard in a pan and fry the dumplings on all sides until crispy brown.
- Serve as a side dish on preheated plates.
- From the amount given above, I got 36 small dumplings. We ate half of it straight away and I frozen the other half with clarified butter before frying it.
- * Both boiled and jacket potatoes can be used for this. With boiled potatoes, add less salt to the dumpling dough.
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