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Potato and cheese dumplings

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Ingredients for 6 servings:

  • 600 g potatoes, floury
  • 1 small bunch of parsley
  • 80 g cheese (Emmental), grated (or pizza cheese)
  • 60 g flour
  • 30 g semolina (wheat semolina)
  • 1 egg(s)
  • Salt
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a Grandma Liese recipe

Wash the potatoes and boil them in their skins. Rinse in cold water, peel them, press them through a hot potato ricer, and let them steam off. Wash and finely chop the parsley. Mix the potato mash with the cheese, flour, semolina, parsley, and egg until you have a dough that’s easy to work with, then season with salt and nutmeg. Divide the mixture into 12 portions and form them into dumplings. Bring a large pot of salted water to a boil and add the dumplings to the simmering, but not boiling, water. Let them simmer uncovered until they float to the top. Remove with a slotted spoon and drain. I serve them with dishes with lots of sauce, like goulash.

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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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