John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 80 g cornstarch
- 80 g flour
- 1 egg(s)
- Salt
- some semolina (durum wheat)
- e.g. toast or roll or baguette
- butter
- salt water
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes
delicious and easy, for 8 – 10 dumplings
Peel the potatoes, cut into small pieces, and boil in salted water. Drain and press them through a potato ricer immediately, then sprinkle with semolina to reduce the moisture in the potato mixture. Let it cool. Add the eggs, flour, and cornstarch, mix well to form a compact dough, and let it rest. Do this overnight so the mixture isn’t too moist when needed. Otherwise, they might fall apart during cooking. Cut the bread into small cubes and toast in butter until golden brown. Let the croutons cool. Now form the potato mixture into small balls of your desired size. Make a small hole in the center, add the croutons, press the ball shut, shape it back into a round shape, and finally roll it in a little cornstarch. Bring salted water to a boil, add the dumplings, covering them with water and allowing them to float to the top. Let them simmer in the water until they float to the top and are cooked through. You can also add parsley to the mixture; it tastes delicious. Or add the parsley to the croutons in the pan and toss them briefly. This gives them a wonderful aroma. We eat the dumplings with any kind of roast, goulash, or even with schnitzel. Serve with homemade red cabbage or salad.
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