John Myers
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Egg Dumplings
The perfect egg dumplings recipe with a picture and simple step-by-step instructions.
DUMPS
- 400 g Potatoes
- Salt
- 150 ml Milk
- 100 g Potato starch
- Nutmeg
- 4 Eggs
SAUCE
- 25 g Butter
- 20 g Flour
- 200 ml Milk
- 2 tablespoon Mustard
- Salt
- Pepper
- 1 tablespoon Vinegar
- 4 tablespoon Apple juice
Dumplings
- Wash the potatoes and cook with the skin on for about 30 minutes, adding the eggs in the last 10 minutes.
- Now peel the potatoes, roughly mash them, add hot milk, potato starch, season with salt, pepper and nutmeg and work into a smooth dough.
- Peel the eggs, take some potato dough, place the egg in the middle and shape into a dumpling.
- Now put the dumplings in boiling salted water and let them steep for 20 minutes over low heat.
Sauce
- Melt the butter in a small saucepan, add flour so that a roux is formed.
- Now add the milk and stir in the mustard and bring to the boil.
- Now season the sauce with salt and pepper and season with the vinegar and apple juice.
- Put a dumpling on a plate, cut it open and pour some sauce over it, sprinkle with a little parsley,
- ************************* GOOD APPETITE ********************* *******
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