Time: 60 min. preparation time, 0 min. baking time
Nutrition: Calories ca 566 / Protein 0g / Carbohydr. 63g / Fat 33g
Ingredients (5 servings)
|1 kg||potatoes (starchy)|
|200 g||potato flour|
|0.5 tsp||nutmeg (ground)|
skimmer, cooking spoon (optional), large frying pan, 2 large saucepans, sieve (optional), potato ricer, large bowl, vegetable peeler (optional), cutting board, knife, fine grater (optional)
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Peel potatoes and halve large ones.
vegetable peeler, cutting board, knife
1 kg potatoes
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.
large saucepan, sieve
0.5 tsp salt
When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.
potato ricer, large bowl
Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.
200 g potato flour / 80 g butter / 1 egg / 0.5 tsp salt / 0.5 tsp nutmeg / pepper
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.
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.
large saucepan, skimmer
0.5 tsp salt
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.
large frying pan
100 g butter