Potato Dumplings – with Potato Flour

Make the potatoes, peel and cool a little.

Now mash the potatoes or press them with a potato press. Add potato flour, egg(s) and a little salt and mix well.

Gradually add milk and knead well, seasoning with salt. The dough must remain malleable and should be wet enough not to stick to the baking bowl.

Form dumplings the size of a man’s fist from the quantity, 2 to 3 baking peas or possibly cubes of bread roll should be incorporated into the center of the dumpling.

It is good for the dough to rest for a while at room temperature, but this is not absolutely necessary.

Next, boil the dumplings in enough salted water (bubbling!) and drain.

Fry the drained dumplings in butter on two sides, a nice brown crust should form (the best part of the dumpling).

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