in Austria

Grandma's potato dumplings

updated

Spread the love

Ingredients for 10 servings:

  • 2 kg potatoes, floury, mostly waxy
  • 125 g flour
  • 2 egg yolks, if needed
  • 100 g potato starch
  • 5 slices of toast
  • 2 g rapeseed oil
  • 20 g butter
  • Parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

from boiled potatoes

Boil the potatoes, drain, and let them cool. Then knead them into a dough with the flour, starch, egg yolks (if desired), and seasoning. Remove the crust from the bread, toast it in butter, season, and sprinkle with parsley. Press the bread pieces into the portioned dumpling dough. Heat a pot of water. Form the dough into dumplings. Place in a bain-marie and let it rest for about 15 minutes.

Facebook Comments

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.

Cookie candles

Moroccan-style beef brisket in a Dutch oven