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🍽️ Classic Potato and Bread Dumplings

199 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• 250 g dumpling bread
• 200 ml milk
• 2 eggs
• 2 tbsp semolina
• 1 tbsp potato starch
• 2 tbsp melted butter
• salt
• pepper (from the mill)
• nutmeg
• 1 slice ginger
• 1 dried chili pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
3. 3. Peel the cooked potatoes while they are still warm.
4. 4. Press the potatoes through a potato ricer into a large bowl.
5. 5. Let the potato mixture cool down completely to allow steam to escape.
6. 6. Cover the bowl and refrigerate for at least 2 hours.
7. 7. Place the bread dumpling mix into a separate bowl.
8. 8. Bring the milk to a boil in a saucepan.
9. 9. Pour the hot milk over the bread and let it soak for about 10 minutes.
10. 10. Take the cooled potatoes out of the refrigerator.
11. 11. Add the soaked bread to the potatoes in a large mixing bowl.
12. 12. Crack the eggs into the mixture.
13. 13. Add the semolina, starch, and butter.
14. 14. Season the dough generously with salt, pepper, and ground nutmeg.
15. 15. Knead everything together into a smooth and pliable dough.
16. 16. If the dough is too sticky, add a little more starch.
17. 17. Wet your hands with a little water.
18. 18. Shape the dough into 8 equal-sized dumplings.
19. 19. Fill a large pot with water and add ginger and a chili pepper.
20. 20. Bring the water with the spices to a boil.
21. 21. Carefully slide the dumplings into the boiling water.
22. 22. Reduce the heat so that the water is simmering gently.
23. 23. Let the dumplings cook for about 20 minutes.

Nutrition per serving

• kcal: 199
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 30 g