John Myers
Ingredients for 2 servings:
- 300 g mashed potatoes, ready prepared
- 1 egg(s)
- e.g. potato starch
- Salt
- nutmeg
- salt water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 12 minutes
ideal use of leftovers
The quantities for the mashed potatoes are only approximate; it was leftovers. Mix the cold mashed potatoes with the egg and knead in potato starch, a tablespoon at a time, until a smooth dough forms. The amount of starch depends on how runny the dough is after adding the egg. Season well with salt and nutmeg. The consistency of the dough should be such that you can cut out dumplings, but you won’t be able to shape them with your hands. Bring a large pot of salted water to a boil. Use two teaspoons to scoop out dumplings or dumplings and drop them into the boiling water. Moisten the spoons with cold water each time. The dumplings are cooked when they rise to the surface. Remove them with a slotted spoon and let them drain. If you want to make a larger batch, you can mix them with one or two tablespoons of oil and place them in a bowl until they are all done. The dumplings can be used as a side dish like mini dumplings, but can also be fried and eaten like potato dumplings.
Facebook Comments