Potato Dumplings

For the potato dumplings, mix cold potatoes, curd, eggs and flour on a work surface or in a food processor and season to taste.let the dough rest in a cool place for about 1 hour.

Turn the mixture into small dumplings, place in boiling salted water and cook for about 10 to 12 minutes, depending on the size of the dumplings. It is advantageous to cook a test dumpling before cooking, because the dough always behaves differently depending on the type of potato used. In this case, add a little flour.

After cooking, drain the dumplings well, roll in breadcrumbs and bake the potato dumplings briefly in hot oil at approx. 155°C.

Preparation Tip:

This dough is also particularly suitable as a dumpling wrapper, both sweet and savory inside.

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