Silesian potato dumplings
Silesian potato dumplings. I took over this lump recipe from my mother, which in turn got it from my paternal grandmother.
For 8 to 10 dumplings take about 2 to 3 pounds of potatoes (floury to slightly firming variety)
1 egg
Salt, a little nutmeg and pepper
Flour (about 1/2 pound) can be said badly, is also a bit of feeling.
Peel potatoes and cook normally for about 20 minutes. Place in a large bowl, allow to cool well and roughly crush with the potato masher (also by hand). Add the egg, a pinch of salt, pepper and nutmeg and dust flour over it. Knead well by hand and put flour over it (preferably in the palm of your hand so that it does not stick) until the dough has a good consistency. He must not stick anymore! Make a big ball and make a long roll out of it. Remove dough with a knife from the roll and form into a dumpling.
Pour the dumplings into boiling salted water and let simmer for about 5 to 10 minutes (do not cook!) Until they come up from the bottom. Take a sufficiently large pot, so that the dumplings do not stick together.
It is difficult to describe the operation and quantities reasonably, I would advise to try first for 2 to 4 people, because just peel as much potatoes as you normally eat.
My first dumplings back then were a flop as well, but once you get it out, it's not that hard anymore, it's all about the workload and the result - just heavenly!
Tastes really every roast, I had roast duck yesterday. Good succeed!
