Potato dumplings
Soft potato dumplings with toasted rolls, which go well as a side dish with sauces or stewed meat. Steaming makes them fluffy and light.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1500 g water
- 12 g baking powder
- 6 g salt
- 20 g butter
- 50 g Plain wheat rolls
- 40 g chicken eggs, yolk
- 100 g semolina
- 500 g Potato, long stored
- 100 g potato starch
Method of cooking:
- Add 500 grams of water to the container. Place a cooking basket in the container and weigh 500 grams of cleaned potatoes cut into smaller pieces into it.
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