John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 5 eggs
- 250 g potato flour
- some nutmeg, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and wash the potatoes and boil them in salted water. While still hot, press them through a ricer (I use a spaetzle press). Whisk the eggs and pour them over the potatoes. Add the potato flour and nutmeg and mix everything well. Let cool for 10 minutes. Then, with wet hands, form dumplings and place them in boiling salted water. Let them simmer for about 15 minutes (until the dumplings float to the top). You can refine the dumplings even further by filling them with diced ham or toasted white bread. Melt them in fried butter or sprinkle with chopped parsley. Tastes great with game or roast meat. I slice any leftover dumplings the next day and fry them in a pan with little fat. Served with salad, they’re a real treat!
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