Potato semolina dumplings

Ingredients for 4 servings:

• 550 g floury potatoes
• 750 g milk, 1.5%
• 80 g butter
• 340 g durum wheat semolina
• 6 egg yolks
• nutmeg
• Marjoram, fresh or dried
• salt and pepper
• 1 slice(s) of toast
• 1 m.-sized onion(s)
• 1 tbsp clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

A sure-fire, dreamy potato dumpling variation

Boil the potatoes, then steam them in an ovenproof dish in the oven at approximately 120°C (fan setting) for approximately 3-4 minutes. Bring the milk and butter to a boil. Add the semolina and bring to a boil, stirring constantly. Allow the mixture to cool slightly, but it must still be warm! Rice the steamed potatoes twice with a potato ricer to make them finer, then stir them into the still-warm semolina mixture. This works best with a food processor fitted with a flat beater or flexi beater. Once the mixture is combined, add the egg yolks and continue stirring until smooth. Season to taste with salt, pepper, nutmeg, and marjoram. Allow the dumpling dough to rest for a while. In the meantime, chop the bread and onion into small pieces and fry gently in clarified butter, then allow to cool. Now knead the dumpling dough vigorously with your hands again and form into approximately 12 tennis ball-sized dumplings. Fill each with a teaspoon of the onion and bread mixture. Cook the dumplings in boiling water for approximately 15 minutes.