Potato Dumplings

Preparing dumplings is simple enough that we can experiment and make them from different ingredients. This time, we will try classic potato dumplings.

Details

  • Preparation Time: 16 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 750 g Potatoes, white

  • 4 slice Bread, wheat

  • 2 spoons Butter, unsalted

  • 2 piece Egg, fresh

  • 120 g Wheat flour, white, multi-purpose

  • 4 pinch Salt, table

  • 2 pinch Spices, nutmeg, ground

Steps

  1. Wash the potatoes. Place a larger pot on the stove, add the potatoes, and cover them with enough cold water to fully submerge them. Salt the water and cook the potatoes over moderate heat for about 25 minutes. Meanwhile, place a pan on the stove and melt the butter. Quickly toast the bread slices in it.

  2. Once the potatoes are cooked, drain them well and let them cool slightly. When the potatoes are cool enough, peel them immediately and mash or press them. In a bowl with the potatoes, beat in the eggs, then add the flour and salt. Knead all the ingredients into a smooth dough, seasoning it with nutmeg to taste.

  3. Cut the bread slices into smaller cubes, then shape the potato dough into dumplings using wet hands. Make a hole in each dumpling, add a few cubes of toasted bread, and close it. (First, cook a test dumpling; if the dough is too soft, add a bit more flour). Place a larger pot with an appropriate amount of salted water on the stove. When the water boils, add the prepared dumplings and cook them for about 15 minutes.

  4. Use a slotted spoon to remove the cooked potato dumplings from the water and serve them as a side dish with your chosen meal.

Nutrition Information (Per 100g)

  • Calories: 144.43 kcal
  • Fat: 3.34 g
    • Saturated Fat: 1.63 g
  • Carbohydrates: 22.17 g
    • Sugars: 1.11 g
  • Protein: 4.02 g
  • Fiber: 1.71 g

Advice

When preparing the dough for dumplings, we must always use it immediately, otherwise it becomes wet! Dumplings should always be cooked in plenty of water. During cooking, the dumplings expand and need more space, and they also retain a better shape if they do not touch each other. The water should barely simmer during cooking, or the temperature can be a few degrees below boiling (poaching). Cooked dumplings are very delicate, so handle them carefully. They should not touch each other, either dry or in water.