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🍽️ Spessart-style Boiled Potato Dumplings

145 kcal · 80 min · 4 servings

Ingredients

• 800 g potato(es) (peeled, weighed)
• 1 egg
• 1 tsp, level salt
• 150 g potato flour
• Nutmeg (freshly grated)
• 1 bread roll(s) (stale)
• 2 tsp butter
• a little potato flour
• a little parsley (finely chopped)

Instructions

1. 1. Cut the potatoes into small pieces.
2. 2. Boil the potato pieces in salted water until they are soft.
3. 3. Drain the water and press the hot potatoes through a potato ricer immediately.
4. 4. Let the pressed potatoes cool down to lukewarm.
5. 5. Knead the cooled potatoes with an egg, salt, nutmeg, and potato flour to form a soft dough.
6. 6. Cut the rolls into small cubes.
7. 7. Toast the bread cubes in one teaspoon of butter until crispy.
8. 8. Wet your hands with water.
9. 9. Take a portion of dough and flatten it slightly.
10. 10. Place a few toasted bread cubes in the center.
11. 11. Shape the dough around the cubes to form a round dumpling.
12. 12. Repeat this process until the dough is used up.
13. 13. This yields about seven dumplings.
14. 14. Bring a large pot of salted water to a boil.
15. 15. Roll the dumplings briefly in potato flour.
16. 16. Let the dumplings slide gently into the boiling water.
17. 17. Reduce the heat so that the water simmers gently.
18. 18. Cook the dumplings for 20 minutes.
19. 19. Avoid vigorous boiling so that the dumplings do not fall apart.
20. 20. Finely chop the parsley.
21. 21. Melt the remaining butter in a pan.
22. 22. Let the butter brown slightly.
23. 23. Toss the chopped parsley in the brown butter.
24. 24. Set the butter-parsley mixture aside.
25. 25. When the dumplings float to the top after 20 minutes, they are done.
26. 26. Remove the dumplings with a slotted spoon.
27. 27. Place the dumplings in a pre-warmed bowl.
28. 28. Drizzle the dumplings with the butter-parsley mixture.
29. 29. Serve the dumplings immediately.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 25 g