John Myers
Ingredients for 4 servings:
- 250 g potatoes, floury
- 75 g flour
- 50 g starch flour
- 1 salt
- 60 g butter or margarine
- 2 egg yolks
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Boil the potatoes in their skins, drain, rinse briefly, peel, and press through a potato ricer while still hot, then let cool. Mix the mixture with the flour, cornstarch, and salt. Stir the melted fat and egg yolks into the dough. Form dumplings with floured hands. Place in boiling salted water and let stand for 20 minutes. Remove the cooked dumplings (you may want to cook a test dumpling first), drain well, and place in a warmed bowl. Tips: Potato dumplings turn out better if you add a little cornstarch (1 tablespoon to 1 liter of water) to the lightly salted cooking water. These dumplings are a good accompaniment to sauerbraten or boiled beef.
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