German -Potato dumplingsFrom minitindel 5 years ago
How to make it
- Grate the potatoes fine, or put them through a ricer.
- Add the eggs, flour, and salt, and mix well together.
- Roll this dough into 1-inch balls, and drop them into boiling water.
- Gently boil them for 10 minutes.
- Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or a gravy.
- for not so expericened dumpling makers...........................
- who are distraught not to give up at the first miscooked, collapsed dumpling.
- The flour to be used for dumplings should be self-raising or a mixture of plain and self-raising.
- Dough made of bread, the crumbs of bread rolls, semolina, must be allowed to "rest" for a while in order to absorb moisture.
- Flour and potato dumplings are shaped with floury hands. Some doughs are made by forming a roll on a floured pastry board, which is then cut in slices, filled and formed into balls by hand.
- Dumplings as garnish in soup, meat and liver dumplings, bread dumplings should be rounded with wet hands.
- It is advisable to cook one dumpling first as a trial. If the inside is "dry," i is a success; if it is too solid, add liquid (soup, milk, water); if it tends to fall apart, perhaps bind with egg and/or flour.
- Leave the saucepan in which you boil dumplings half uncovered: only yeast dumplings should be cooked with the saucepan lid wholly on.
- Drain the dumplings carefully and serve in a warm dish. If dumplings are to be kept warm and you do not have a steamer, put them in a colander on top of a saucepan of hot water.
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The Rating6 people
Love dumplings Mini. These look great!pleclare in Framingham loved it
Nice post tink..turtle66 in Sacramento loved it
YES! LOVE THEM! I usually fill them up with bacon (eh, a little high cholesterol, what can you do!)elgab89 in Toronto loved it