The following recipe for potato dumplings comes from a cookbook that my dad has got from his mother when he moved out from home.
When I moved out of our house at the age of 19 to live in a shared flat with some friends, he passed it on to me. Since then I am using this classic, leather-bound cookbook especially for preparing the “basics” of Austrian cuisine.
Whether my oldest child will get this book one day, once he or she moves out… we will see … Instead, I might refer to my blog for easy preparation of Viennese recipes….
The dumplings go well with any kind of roasted meat and duck or goose and red cabbage. Or you fill them with bacon and make a main course of it.
- 500g floury potatoes
- 100g flour
- 80g starch (e.g. potato starch or corn starch)
- 50g semolina
- 2 egg yolks
- 25g butter (liquid)
- pinch of salt
- Cook the potatoes and peel them (or in reverse order)
It is usually recommended to cook the potatoes the day before, but it works of course also with freshly cooked ones
- Mash the potatoes with a masher or a fork
- Add the remaining ingredients and mix until you get a dough
- first do some”test cooking” of a little dumpling (In slightly boiling salted water). If it is too soft, add a little flour into the dough, if too hard, a little butter
- Then form the dumplings and cook about 15 minutes at rather small heat, do not cover the pot