The classic German recipe.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minIngredients
½
226.8
POUND
G
POTATOES
[that have previously been boiled in their jackets, then let cool, and peeled] (200 grams)
[that have previously been boiled in their jackets, then let cool, and peeled] (200 grams)
Directions
Beat the butter and egg until fluffy.
Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well.
Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty.
Form dumplings, and cook in barely simmering salted water for 15 minutes.
Serve immediately, while still piping hot.
These dumplings are also very popular as a main dish, with brown gravy.
Note:
This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late.
Comments
Try them baked. My mom would place them in a baking dish and brush with butter and bake at 350 for 45 min (or until golden brown. The bottoms come out nice and crunchy and you don't have to worry about them falling apart.
Now that’s a brilliant idea. Baked and they will crisp up - need to make this recipe again and give it a try with baked dumplings.
Amongus