• B05eaca096b9b89b2f803fb20151a551

Kartoffelknoedel

Austrian potato dumplings to be filled with de-stoned fresh apricots or meat haschee

Prep
Cook
Serves 5people
Ingredients
750
gr starchy potatoes boiled, peeled and put through a potato ricer
50
gr butter
200
gr flour
salt
50
gr wheat semolina
2
egg yolks
Directions
1.
Mix all ingredients while potatoes are still hot and lightly knead into a dough. Let the dough rest for 20 minutes.
2.
To fill the dumplings, take a hand-full of dough, form a ball, flatten it into your palm, place filling on the disk and bring dough around filling and seal.
3.
Bring a large pot of salted water to a simmer. Gently add dumplings and simmer until they rise to the surface about 15 minutes. Half-way through cooking ensure dumplings are not stuck to the bottom of the pot.
4.
Serve fruit dumplings with butter roasted breadcrumbs mixed with sugar.

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