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🍽️ Crispy Fried Potato Dumplings with Herb Cream

684 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 1 egg
• 170 g quark
• 250 g flour
• salt
• nutmeg
• pepper (from the mill)
• butter (for frying)
• 150 ml whipping cream (at least 30% fat content)
• 150 g crème fraîche
• 2 tbsp chive rings
• flour (for working)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Peel the warm potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the pressed potatoes steam off briefly to cool down.
6. 6. Add the egg, the well-drained quark (curd cheese), and the flour to the potato mixture.
7. 7. Knead everything into a moldable dough.
8. 8. Adjust the amount of flour if necessary so that the dough is easy to shape.
9. 9. Season the dough with salt and ground nutmeg.
10. 10. Work on a work surface lightly dusted with flour.
11. 11. Shape the dough into a roll with a diameter of about 1.5 centimeters.
12. 12. Cut off pieces of about 3 centimeters in length.
13. 13. Press the individual pieces slightly flat.
14. 14. Press the sides of the dumplings slightly with your fingers.
15. 15. Heat butter in a non-stick pan.
16. 16. Fry the dumplings slowly over medium heat.
17. 17. Fry them for about 10 minutes until golden brown.
18. 18. Turn the dumplings several times so they brown evenly.
19. 19. Mix the cream with the crème fraîche.
20. 20. Bring the cream mixture to a boil.
21. 21. Add the chopped chives.
22. 22. Season the sauce with salt and pepper to taste.
23. 23. Distribute the fried dumplings onto pre-warmed plates.
24. 24. Pour the hot cream sauce over the dumplings.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 684
• Protein: 19 g · Fett/Fat: 29 g · Carbs: 84 g