Fluffy Dumplings

Our grandmothers’ recipe for the so-called gossip. Potato dumplings served as a side dish to roast meat or as a separate course.

Ingredients:

400 g boiled potatoes 400 g raw potatoes 2-3 pcs eggs coarse flour

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ground cumin majorana td class=”TAright”> salt water to cook dumplings

Procedure:

1. Grate the peeled raw potatoes finely, let them drain thoroughly in a colander
2. Add the potatoes cooked and grated the day before, eggs, season with cumin and marjoram
3. Shape the dumplings into a ball with wet hands and cook in salted water for about 12 minutes (to check, make one dumpling and add a little flour if it boils).

Recommendation:

Serve these dumplings with roasted meat and braised cabbage. A little advice: After cooking for a while, gently lift the dumplings with a cooker so that they do not stick to the bottom.

Note:

Note:

The cooked dumplings can also be cut and served with fried onions or fried bacon as a separate course.