Silky Potato Dumplings
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Ingredients
- 800 g potatoes, floury (starchy)
- 2 egg yolks
- 75 g cornstarch or potato starch (use a little more if the dough is wet)
- 60 g butter, melted
- 2–3 tsp salt (depending on the potato variety)
- Nutmeg, freshly grated
Preparation
- Cook potatoes: Boil in salted water until soft, drain, and let steam dry briefly.
- Press: Peel the potatoes while still warm and press through a potato ricer twice.
- Prepare dough: Add egg yolks, starch, and melted butter. Season with 2–3 tsp of salt and freshly grated nutmeg. Using your fingers, knead quickly into a soft, smooth dough.
- Shape: Lightly moisten your hands and shape the dough into uniform dumplings.
- Simmer: Bring a large pot of salted water to a boil, then reduce the heat so that it only simmers. Add the dumplings and let them steep for 10–12 minutes until they rise to the surface.
- Serve: Lift out with a slotted spoon, let drain briefly, and serve immediately.
Tip: The next day, slice the dumplings and pan-fry in butter until golden brown – excellent with creamed mushrooms or goulash.
Additional tip: For a nutty aroma, toss in brown butter (nussbutter) with breadcrumbs.
Additional tip: For a nutty aroma, toss in brown butter (nussbutter) with breadcrumbs.
In the picture, you see the leftover dumplings the next day. We were too hungry to take an original photo 😃
