Bavarian Potato Dumplings:
What's the big idea?
In certain parts of Germany, its is unthinkable to eat certain dishes with anything but dumplings! Although perhaps losing their popularity in some other countries, dumplings remain a firm
favourite in Germany, and many different types are made. In Bavaria, for example, nobody would dream of serving Schweinsbraten
(Roast Pork) without these dumplings and some Red Cabbage .
Here's the list of what you need:
What To Do
- 2 slices white bread, cut into 1cm cubes
- 1 teaspoon chopped fresh parsley
- 1¼kg potatoes, peeled and cubed
- 100g cornflour
- 2 egg yolks
- Pinch of ground nutmeg
- 3 tablespoons butter
- Melt 1 tablespoon butter in a frying pan and fry the bread cubes until golden brown
- Leave to drain and cool on kitchen paper. Sprinkle with chopped parsley
- Bring a pan of salted water to the boil and cook the potatoes until tender. Drain and allow to cool slightly
- Add the cornflour, egg yolks, remaining 2 tablespoons of butter, salt and nutmeg to the potatoes and mash well to form a smooth "dough"
- With damp hands, form 8 equal balls from the dough. Flatten them out, fill with the bread and parsley, then form into smooth round dumplings
- Place the dumplings into a pan of salted, simmering water for about 20 minutes. Remove with a slotted spoon
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