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.
Ingredients for 4-5 potato dumplings:
- 400g floury potatoes
- 125g flour
- 1 egg yolk
- 25g butter (liquid)
- pinch of salt
- Cook potatoes and peel. It is usually recommended to cook the potatoes the day before, but it also works out with freshly cooked ones.
- Mash the potatoes with a potato press, a masher or a fork (don’t use the blender! potatoes will get too sticky in there!)
- Add the remaining ingredients and knead to a ball shaped 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