Potato Dumplings

For the potato dumplings, boil the potatoes in their skins in salted water until soft, peel and let steam out. Press through the potato press and let cool slightly. Melt butter until lukewarm.

Mix everything quickly, preferably in a food processor, to a smooth dough. Do not mix too long, so that it does not become tough. If the dough is too sticky, use a little more flour. It depends on the potatoes you use.

Then shape into a roll and divide into even pieces. Form into dumplings and simmer in boiling salted water for about 15 minutes.

Preparation Tip:

Potato dumplings go very well with roast goose, duck or the classic "Bratl" (roast pork). Be sure to use a floury cooking variety of potatoes, otherwise you easily get rubber dumplings! Leftover dough can also be easily formed Schupfnudeln and frozen, for example, for poppy seed noodles in stock.

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