.Dumplings: The best recipe
Ingredients for 16 dumplings:
- 1 kilogram of potatoes (floury cooking)
- 150 grams of flour
- 2 eggs
- nutmeg (freshly grated)
- 50 grams of butter
- 0,5 bunch of flat-leaf parsley
Preparation of dumplings:
- Rinse potatoes and boil with peel in salted water for 25 minutes. Drain, let steam briefly and peel while still hot.
- Press potatoes through a potato ricer. Add flour, eggs, salt, and a little nutmeg to the potatoes and work into a smooth dough first with a wooden spoon, then with your hands.
- Form about 16 balls from the dough with moistened hands.
- Boil plenty of salted water in a wide pot. Carefully drop in dumplings and cook over low heat for about 20 minutes (do not boil or they will fall apart).
- Melt butter. Rinse parsley, shake dry, and chop coarsely.
- Remove dumplings from water with a slotted spoon, drain well and place in a preheated bowl.
- Pour melted butter over dumplings and sprinkle with chopped parsley.
- Dumplings - more than just a side dish!
- Dumplings, commonly known as dumplings, are the icing on the feast's cake! The wonderful potato dish is ripped with a fork rather than cut, so the dumpling surface can absorb as much sauce as possible. Add a delectable roast to the mix, and you've got yourself a feast!
Dumplings: The classics
Silesian dumplings
Silesian dumplings derive from Silesian cuisine. They're easily identified by their shape, which is flattened with a depression on the surface where the sauce collects. Boiled potatoes, potato flour, and eggs are used to make this sort of dumpling. They're usually offered as a side dish to meat dishes. They are also traditionally served with onions that have been fried in lard.
Thuringian dumplings
People in the center of Germany are extremely proud of their unique dumpling recipe, and deservedly so, because this delectable traditional delicacy is a true delight. Green dumplings are another name for them in some areas.
The potatoes in this recipe are two-thirds raw and one-third cooked. The raw potatoes are diced with a fine grater while the cooked potatoes are mashed using a potato masher. Toasted bits of white bread is frequently put to the center of the dumpling-like icing on the cake. The dumplings from Thuringia are merely cooked for 10-15 minutes.
Half and half dumplings
This dumpling dish is based on a Thuringian recipe. The ratio is weighted differently, with one half consisting of cooked potatoes and the other half consisting of raw potatoes. The cooking time is also reduced, taking only around 10 minutes.
Dumplings: What you need to know!
Floury potatoes are required because they boost the starch content and keep the dumpling's shape. This effect is amplified by the addition of potato flour. The dumplings may disintegrate later in the boiling water if there isn't enough starch.
- Boil the potatoes whole and with their skins on. This way, less liquid is absorbed. Only then peel the potatoes!
- Before pressing the potatoes through the potato ricer, let them steam out for a while so that not too much water gets into the dumpling dough.
- Adding a little liquid butter to the dough will give it a more intense flavor and improve the consistency of the dumpling.
- Eggs can be added to the dumpling dough so that the ingredients combine better.
- The dough is seasoned only with nutmeg and salt. Nutmeg provides an aromatic flavor.
Tips for the perfect dumpling
- Instead of a potato ricer, you can also use a potato masher.
- Slightly moisten your hands to form the dumpling balls!
- Place the dumplings in a pot of boiling water to cook. The water must not boil, or it will disintegrate!
- Do not put too many dough balls in the pot at once so they do not stick together.
- The dumplings rise to the surface after about 20 minutes and can be taken off with a skimmer. The stewing time for the Thuringian dumpling and the half-and-half dumpling is shorter.
Dumplings: How to keep them light!
The dumpling dough will oxidize and turn somewhat brownish if left out too long. To help combat this, retailers sell "dumpling aid," often known as "potato whitener."
It has an antioxidant that prevents the dough from browning. The dumplings were previously sulfurized to maintain their natural hue. The discoloration can typically be avoided if the preparation is done quickly.