Swabian dumplings

Category: Vegetable and fruit dishes
Kitchen: german
Swabian dumplings

Ingredients

raw potatoes 750 g
Boiled potatoes 100 g
milk 725 ml
semolina 50 g
salt 1 tbsp. the spoon
chopped parsley 2 tbsp. spoons
bulb onions 1 PC.
butter for frying 2 tbsp. spoons
grated nutmeg pinch

Cooking method

  • Grate raw potatoes in cold water and set aside. After a couple of minutes, drain the potatoes, put in a towel and squeeze very well. Like this:
  • Swabian dumplings
  • This is a very important point. Squeeze badly and your dumplings will float. You may need to use two towels.
  • Grate boiled potatoes and mix with raw ones.
  • Boil milk with salt, add semolina and cook. Allow to cool. It is better to do this first, otherwise the potato mass will begin to darken while waiting for your porridge. Swabian dumplings
  • Look carefully here. I gave the proportions from the book. She made a half portion herself.
  • My porridge turned out to be watery. The amount of semolina should be increased by a spoon at least.
  • Mix potatoes with semolina, season with nutmeg and knead well, adding half the parsley.
  • Form the dumplings with wet hands. Cook until tender over very low heat for 10-15 minutes.
  • Cut the onion into rings, fry in oil until golden brown. Stir in the remaining parsley.
  • Serve the dumplings sprinkled with onion and parsley on top

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

plate

Note

What can I say ... I liked the Saxon dumplings better. These are rather bland as for me. Maybe I just don't like semolina .... But for a change of table, you can try. With fried onions and sour cream or green sauce. Quite, quite.

Lerele
And I like this with sour cream or green sauce, you can add garlic to them for spiciness.
tuskarora
I don’t understand. Well, I kind of sent the recipe to the contest topic. And he's not there. Do I have hallucinations?

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