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):
– 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
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.