Ever since I found this recipe, I no longer make yeast dumplings. These are better and faster. A recipe for you! recept
- Easy to prepare
- 4 serving
- 35 minutes
From the moment I discovered this potato dumpling recipe, I no longer make yeast dumplings. These dumplings are quicker and tastier, which makes them the ideal choice for the whole family. Believe me, once you try them, you won’t want any others!
For 4 serving
Ingredients
Preparation procedure
- Preparing the potatoes: Peel the potatoes and cut off any brown spots so they are really clean. Then put them in a pot of water and bring to a boil. You can cook them a little longer; it won't hurt the dumplings.
- Draining and mashing: After cooking, drain the potatoes and mash them into a puree.
- Preparing the dough: Add the eggs and flour to the mashed potatoes. Work all the ingredients into a dough that should have the classic consistency for dumplings.
- Shaping the dumplings: Form the dough into a dumpling loaf and wrap it in cling film. Tie the ends of the film so the dough keeps its shape well.
- Cooking the dumplings: Place the dumplings back into a pot of water and boil for about 20 minutes. Once they float to the top, they are done.
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