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Franconian-style potato dumplings

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 200 g potato flour
  • 1 ½ tsp salt
  • 160 ml water, lukewarm, depending on potatoes 150 – 170 ml

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Boil potatoes, preferably the day before, and let cool. Peel and press through a spaetzle press. Mix with the salt and potato flour. Knead with the water to form a soft, sticky dough, adding a little more if necessary. Form dumplings and let them stand in hot, salted water for about 20 minutes. The water should not boil. The dumplings are ready when they float to the top. Tip: You can also fill the dumplings with toasted bread cubes. To do this, flatten the mixture in your hand, place 2-3 bread cubes on top, then fold together to form a dumpling. The dumplings will be wonderfully fluffy even without them, and the recipe is also suitable for people with celiac disease.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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