John Myers
Ingredients for 8 servings:
- 2 kg potatoes, floury, peeled
- 120 g butter, melted
- 2 eggs
- 2 tsp salt
- 300 g potato flour
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Boil 2 kg of peeled, floury potatoes in salted water for 20 minutes. Drain the potatoes and press them through a potato ricer while still hot. Let them cool slightly, then knead them with the remaining ingredients in a food processor until you have a nice dough. Form potato dumplings. Let the dumplings simmer in plenty of boiling salted water for 20 minutes. The water should not boil! They go perfectly with “Iris’s Westphalian Sauerbraten a la Mother’s with lots of gravy,” Christmas and St. Martin’s goose, and anything else you would normally serve with dumplings. Tip: Depending on what you are serving them with, you can fill the dumplings with * 2 white bread croutons, approximately 1.5 x 1.5 cm in size, * dried plums, * dried apricots
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