Dumplings go with every banquet and you can taste the very best.
Ingredients: 4 portions
- 600g floury potatoes
- 300g stuck potatoes
- 100 g potato flour
- 1 egg or 4 quail eggs
- Salt
Preparation:
- Cooking the potatoes either in the bowl or peeled in salted water, pouring it out and steaming briefly (peeling jam potatoes).
- Press hot through a potato press and mix the flour immediately.
- Add the egg and knead the potato mass quickly and well. Attention: it's really hot !!
- Form the finished dough into a roll on a flour polled, cut into the same size and shape dumplings of 4cm diameter.
- Put the dumplings in boiling water immediately and simmer over medium heat for about 10 minutes. The pot should be large enough so that the dumplings can swim freely.
- With a wooden spoon that carefully loosen the dumplings on the ground.
- Carefully remove the finished dumplings with a foam spoon out of the water and serve.