Potato dumplings recipe

Composition

8 servings 500 g type C potatoes 1 pc. 1 egg 35 g of baby semolina 15 g of Solamyl (potato starch) 150 g of coarse flour (approx. 100 g of coarse flour for the dough + 50 g more for the base) 2 pinches of salt 1 handful of parsley, or to taste

Recipe preparation steps

1 Into the grated potatoes, add the eggs, the coarse flour, the baby semolina and Solamyl. Finely chop the parsley and season with salt. Mix everything well.

TIP: The best way to peel potatoes

2 Shape the dough, dust the work surface with flour, divide the dough and shape it into two nice dumpling patties ready for baking. Choose the right one

3 Bring water to the boil and prepare a steamer or steam pot.