A half-and-half recipe for dumplings


Homemade potato dumplings

800 g potatoes (floury)
80 g potato flour (cornstarch)
1 egg

How are potato dumplings made?

Wash and peel the potatoes. Roughly cut half of the potatoes and boil them in a saucepan with salted water until soft, drain well and allow to evaporate. Press the slightly warm potatoes through a potato press or sieve. Finely grate the remaining potatoes and squeeze vigorously through a paper towel. Catch the emerging starch liquid in a bowl and set aside. Mix the raw grated potatoes with the pressed, boiled potatoes, stir in the egg and season with salt and a small pinch of freshly grated nutmeg. Then stir in the potato flour, knead everything well and let it rest for 20 minutes.

In the meantime, bring a large saucepan with salted water and the drained starch to the boil. Turn the potato mixture into dumplings with wet hands, add to the salted water and reduce the heat. Let the dumplings soak in salted water that is no longer boiling for about 20 minutes. (When the dumplings are done cooking, they will float to the surface.)

Enjoy your meal!

Refine the dumpling dough

Ready-made dumpling dough is a great thing when it has to be done quickly. But you can even refine the dumpling dough to make normal potato dumplings. Here is our proven recipe:

Refine the dough

Refine the dumpling dough

A pack of ready-made dumpling dough for potato dumplings
1 egg
two medium-sized floury potatoes, cooked as jacket potatoes
2 tbsp potato flour,
salt and freshly grated nutmeg
For the filling:
pieces of toasted bread, roasted in butter and salted

Let the potatoes cool down briefly and press them through a sieve or the Lotte liquor. Then mix with the other ingredients, refine with salt and freshly grated nutmeg. To shape the dumplings, still place one or two pieces of the homemade croutons in the center. Let it steep in boiling water for 20 minutes.

Apricot dumplings made from finished dumpling dough

Sounds strange, but it works very well and tastes great: Add a little sugar to the dough, depending on your taste (no more than two tablespoons per pack of finished dumpling dough ) and fill your sweet dumplings with a fruit or a piece of chocolate of your choice .

Tastes good with apricots, with plums, with milk chocolate bars (photo above) and even with coconut chocolate bars. Shape smaller dumplings and add them to the boiling water – let them steep until the sweet dumplings float on top (15 to 20 minutes). To add that certain something to the sweet dumplings: Fry breadcrumbs in butter, add vanilla sugar and a pinch of salt and then turn the dumplings in the butter crumbs. 

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