Potato Dumplings Swabian

Rating: 2.86 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Brush the potatoes under running water. Make in a saucepan covered with salted water 25 min. Drain the water. Rinse and peel the potatoes. Cool, press through a press into a large enough bowl.

Soak bread rolls in milk. Dice bacon. Fry in a frying pan. Add the peeled and finely chopped onions and fry for 5 minutes until golden brown. Wash and dry the parsley and chives. Chop parsley, chives finely. Add everything to the potatoes. Knead with flour and egg to a firm dough.

Cut white bread into 1 cm cubes. Heat butter in a frying pan. Roast bread cubes in it for 5 minutes. Knead into the dough with the squeezed out rolls. Season with nutmeg and salt. Bring water to boil in a large saucepan. Form dumplings of 5 cm ø.

Put test dumpling in boiling water and cook for 20 min. When it is right, bring water to boil repeatedly. Add half of the dumplings and cook like the sample dumpling. Remove with a slotted spoon. Drain and keep warm on a heated plate until all dumplings are done.

What to serve with: With venison stew, hare pepper or roast pork. Preparation

half an hour without cooling Preparation

75 min.

Menu 5/209

Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!

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