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Potato rolls made from dumpling dough for the oven

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Ingredients for 4 servings:

  • 750 g Thuringian-style dumpling dough
  • 1 egg(s)
  • 1 tbsp potato starch
  • possibly wild garlic or other fresh herbs
  • some oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Great for a party buffet

Mix all ingredients together except the oil. The amount of potato starch depends on the size of the egg and the moisture content of the dumpling mixture. Form the mixture into thumb-thick rolls and place them on a baking sheet lined with baking paper. Lightly brush the rolls with oil and bake in the oven at 180°C for approximately 20-25 minutes. Turn the rolls over once during the baking process to ensure even browning. They’re done when they’re golden brown. We served them with a wild garlic and vegetable sauce, but herb quark would certainly work too! This serves 4 people as a main course; as part of a buffet, it serves more people.

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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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