John Myers
Side Dish: Potato Dumplings with Steamer
The perfect side dish: potato dumplings with steamer recipe with a picture and simple step-by-step instructions.
Also:
- 1 Pc. Egg; possibly also two eggs
- Salt
- 1 Msp Grated nutmeg
- 50 g Wheat flour type 405
- 50 g Potato starch
- Breadcrumbs as needed
- Fat for the shape
- Wash the potatoes and place in a perforated cooking insert. At 100 degrees universal steam cooking 25 – 30 minutes, depending on the size of the potatoes.
- Peel the potatoes while they are still warm and press them through the potato press. Add egg, salt, nutmeg, flour and potato starch and mix everything quickly to form a dough. If necessary, use a second egg.
- Form a roll from the dough on a floured work surface or sprinkled with breadcrumbs and divide into approx. 12-14 portions. Roll into dumplings between the palms of the hands (works fine when the palms are wet, or dusted with flour … just try to get by better).
- Put the dumplings back in the perforated cooking container, but this time grease the container beforehand so that the dumplings do not stick afterwards. Then at 100 degrees universal steam cooking for approx. 15 – 18 minutes.
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