Every cuisine seems to have some comforting recipe using potatoes. For German cuisine, these dumplings fit the bill. They're light, fluffy and perfect to go with Sauerbraten, a German style pot roast (recipe coming later today!)
When making these dumplings, I found the consistency to be a little sticky to handle and shape into balls. Instead of adding more flour (which would toughen the texture of the dumplings), I used the dough as is and spooned the dough into boiling water. This produces a more rustic dumpling that is light and fluffy.
6 medium-size potatoes, boiled in their skins
2 eggs, lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon black ground pepper
1/2 teaspoon nutmeg
Fresh chopped parsley for garnish
When cool enough to handle, peel and mash or rice the potatoes. Beat in all the remaining ingredients. Using a teaspoon, spoon up the dough and drop into just boiling, salted water. Once the dumplings float to the top, they're done. Drain, garnish with fresh chopped parsley and serve with Sauerbraten.
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