Potato dumplings

Step 1/7

• ⅜ kg floury potato

• vegetable peeler
• cutting board
• knife

Peel potatoes and halve large ones.

Step 2/7

• ¼ tsp salt

• large saucepan
• sieve

Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.

Step 3/7

• potato ricer
• large bowl

When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.

Step 4/7

• 80 g potato flour
• 32 g butter
• ⅜ egg
• ¼ tsp salt
• pepper
• ¼ tsp ground nutmeg

• fine grater

Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.

Step 5/7

Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.

Step 6/7

• ¼ tsp salt

• large saucepan

Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.

Step 7/7

• 40 g butter

In a large frying pan, slowly heat remaining butter until light brown. Place dumplings into pan and gently toss in butter. Serve with a main course of your choice.

Enjoy your meal!