John Myers
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Potato Dumplings….
The perfect potato dumplings…. recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 Stale bread roll or 2 slices of toast
- 1 tbsp Butter
- Finely chopped parsley
For the dumplings:
- 600 g Floury potatoes
- Salt pepper
- 1 tsp Ground caraway
- 50 g Food starch
- 1 Egg yolk
- 2 tbsp Brown butter
- Freshly grated nutmeg
To the bread cubes
- For the filling, cut the bread or rolls into cubes. Toast the bread cubes with butter in the pan over medium heat, drain on a kitchen towel and mix with the parsley.
To the dumplings
- For the dumplings …. …. bring the water to a boil in the pot, add the salt and caraway seeds, cook the potatoes in the water and cook them while still hot ….. if possible ….. peel them through a potato press to press.
- Add cornstarch, egg yolk, butter, some nutmeg, salt and pepper to the potatoes and work into a smooth dough. Shape the dough into 6 coarse dumplings, flatten them a little and place the bread cubes on top. Close the dough with wet hands and form beautiful, smooth dumplings of the same size.
- Put the dumplings in slightly boiling salted water, turn the stove down to low level and let the dumplings steep for about 20 minutes. I always make a mini sample dumpling to see if it’s good 🙂 🙂
- Goes well with homemade beer sauce and roast.
- Good luck wishes Alexandra
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