Potato dumplings

Hearty potato dumplings are the perfect companion for a lot of meat dishes – for example roast pork (I posted a recipe last week) or meatloaf. These treats are quite easy to prepare – there is just one catch: To bring them in round and smooth shape out of the water after the cooking procedure .

That’s a quite tricky procedure that needs skill and patience. Therefore my advice: If you have a steam cooker – use it! However, I don’t have one and had to boil them in water.

Anyway, this problems affects only the appearance, but not the taste!

In this recipe I use “coarse-grained” flour. That’s not the perfect translation of the Austrian word “griffig”, as we make a difference between “glattem” (finely-ground) and “griffigem” flour.

If you can’t get coarse-grained flour in your country don’t worry, just take a plain one. Or, as updownflight suggests in the comments, take a mixture of 50 percent all-purpose-flour and 50 percent Wondra flour. And last but not least: You can also use Czech hruba mouka.

You need (for eight small dumplings):

potato dumplings ingredients

– 500 g/ 17.6 oz floury potatoes
– 25 g/ 0.9 oz semolina
– 80/ 2.8 oz g coarse-grained flour
– 15 g/0.5 oz butter
– 1 egg yolk
– 1 pinch of salt
– 1 pinch of ground nutmeg

You do:

1. Boil potatoes, peel and mash them with a potato press.

2. Add all other ingredients and knead to a soft dough.

3. With wet hands form small dumplings.

4. In a wide pot bring salted water to boil. Add dumplings and cook them in soft (!) boiling water for about 15 minutes. (If you have a steamer, use it. The dumpling will look much nicer.)

5. Carefully remove dumplings from the pot and serve with a meat dish – e. g. roast pork.

6. Enjoy!

potato dumplings

8 thoughts on “Potato dumplings

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