John Myers
Dumplings: Starch Dumplings from Thuringia (Lauscha)
The perfect dumplings: starch dumplings from thuringia (lauscha) recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes – IMPORTANT
- 0,5 teaspoon Salt
- 1 pinch Freshly grated nutmeg
- 125 g Potato flour – NO MONDAMINE
- 125 ml Milk
- 1 handful Breggerli – bread cubes roasted in butter
- Boil the potatoes until soft, peel them and put them through the press while still warm. Salt and season with grated nutmeg and leave to cool.
- Mix in the potato flour.
- Bring enough water to the boil and salt it.
- Bring the milk to the boil and use it to brew the squeezed potatoes. Knead immediately with your hands to a smooth dough and form 4 to 5 dumplings, which are filled with the toasted white bread cubes.
- Carefully place the dumplings in the boiling water and let them simmer for about 20 to 25 (depending on the size of the dumplings).
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