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potato dumplings

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Ingredients for 8 servings:

  • 750 g potatoes
  • 2 eggs
  • 2 tbsp flour (wheat flour)
  • herbal salt
  • Marjoram, fresh
  • Nutmeg, freshly grated
  • 8 slices of cheese (Emmental)
  • Flour, for rolling out
  • Oil, for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes in their skins, rinse well, peel, and press through a potato ricer. Add the eggs, flour, salt, marjoram, and nutmeg and knead into a dough. Roll out on a floured surface to about 1 cm thick and cut into 8 rectangles. Place a slice of cheese in each rectangle, fold the dough over itself, and press the edges together. Fry in oil on both sides.

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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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