John Myers
Potato Dumplings / Dumplings from Mom 🙂
The perfect potato dumplings / dumplings from mom 🙂 recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 3 Onions
- Chopped parsley
- 5 tbsp Durum wheat semolina
- 5 tbsp Flour
- 1 Egg
- 1 Freshly grated nutmeg
- 1 Mace
- 1 Ground coriander
- 1 Salt
- We cook the potatoes the day before so that they are nice and dry and well steamed! Certainly also fresh, but that’s our tradition! 🙂
- So, the next day, peel the potatoes and grate them finely, or press them through a press. The latter is very tedious when the potatoes are from the day before! 😀 Grate the onions finely too! If you like, you can sweat them in butter!
- Carefully mix the grated potatoes, onions with semolina, flour, egg, parsley and spices in a bowl with a spoon. Not with your hands !!! Then it quickly becomes sticky and greasy! Also process the dough IMMEDIATtbspY, otherwise it will also be sticky and oxidized !!!!!
- Bring salted water to a boil in a large pot and preheat the oven to 50 degrees! During the meal, cut off portions with the ice cream scoop and shape something into balls with your hands! First cook a test dumpling. Possibly add more flour depending on the firmness of the dumpling! When things go well, there is no potato soup! 😀 laugh! Then gradually cook in boiling water (not bubbly) until they float on top!
- Keep warm on a platter until you eat!
- We still add leftover butter, sometimes with and sometimes without breadcrumbs! This year there was roe deer goulash and red cabbage! You can find both in my KB! 🙂
- Whatever is left is fried in a little butter the next day until crispy! 🙂 Or you can also freeze them cooked and simply put them frozen in the hot water!
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