Pan‑fried Potato Dumplings
Pan‑fried potato dumplings are a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g potatoes
- 2 Eggs
- 150 g flour
- 80 g clarified butter
- Salt
- Pepper
- Nutmeg (freshly grated)
Instructions
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1.
Wash the potatoes, cover with salted water and cook for about 30 minutes until tender. Peel while hot and press through a potato ricer. Let steam off, then add eggs and flour and mix into a smooth dough, seasoning with nutmeg, salt and pepper. With floured hands shape finger‑thick, thumb‑long rolls with tapered ends.
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2.
Place the dumplings in plenty of simmering salted water and let them cook on low heat for about 2 minutes; remove, plunge into cold water, then drain well on a sieve.
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3.
If using fully cooked potatoes, the dumplings do not need to be pre‑cooked and can be fried directly in clarified butter until golden yellow.
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4.
Heat clarified butter in a pan and fry the dumplings in batches until they are golden brown.
