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Side dishes and vegetables, vegetarian dishes and bakes 51
Potato dumplings [Index: ]
MCRC00902050_BO_Kartoffelkloesse-006_F39MCRC00917998_SE_Kartoffelkloesse-008MCRC00900682_NF_Kartoffelkloesse-004_RZ0Side dishesPotatoesPreparation methodsSteamingRecipe categoriesSide dishes, Bakes
For 12 pieces
Large perforated steamer
DUMPLINGS:
750 g floury potatoes
125 g flour
2 small eggs
Salt
Nutmeg, freshly grated
IN ADDITION:
1 tsp cooking oil for the steamer
40 g butter
½ bunch flat-leaf parsley
Per serving
126 kcal, 18 g carbs, 4 g fat, 4 g protein, 1,5 BU
PREPARATION
1. Wash the potatoes and steam as indicated without peeling.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration35-40 minutes35
2. Allow the steam to escape and peel the potatoes while still hot. Push the potatoes through a
potato ricer.
3. Add flour, eggs, salt, and some freshly grated nutmeg to the potatoes. Work the mixture into a
smooth dough, first with a wooden spoon, then with your hands. With damp hands, shape the
mixture into 12 balls.
4. Grease the perforated steam container. Carefully place the dumplings into the container and cook
as indicated until done.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature95 °C95Duration20-25 minutes20
5. Melt the butter. Rinse the parsley, shake it dry and chop it roughly.
6. Place the dumplings in a warmed dish. Pour over the butter and sprinkle with the chopped parsley.
Setting procedure:
Potatoes:
Steaming, 100 °C
Cooking time: 35-40 minutes
Dumplings:
Steaming, 95 °C
Cooking time: 20-25 minutes