Prep 2 mins
Cook 2 mins
Grandma's recipe. Eat them with a little butter. Yum!
- 1 cup mashed potato (don't add butter and milk)
- 1 egg
- salt and pepper
- flour (enough to make a sticky dough)
- Note: Handle dough minmally.
- Turn onto floured counter and roll into a log.
- Cut with a floured knife.
- Use salted water for cooking.
- Eat them with a little melted butter on them.
I love these. Here's a tip for the leftovers. Put them in the fridge overnight to get really cold. Melt some butter in a frying pan, slice up the dumplings about 1/2" thick and fry in the butter until golden brown. Yum-O!!!!
As a german major at my local University, and someone who loves to cook, I thought it was time to start learning traditional german recipes. I tried this for dinner tonight-and it was excellent! The recipe is vague, but for good reason-one just needs to add flour, water and salt and pepper when making the dough until it gets to the right consistency. One new at cooking might have trouble with this, but for me, it worked out well. I think I will add more flour next time, but these were great with the rotkohl I had cooking on the stove for almost two hours-very satisfying, and a good texture. I left the skins in the mashed potatoes and thought it turned out well, in case anyone else wants to try that. Lecker!
Very good...Everyone enjoyed them. I found the instructions a little vague. They poof when they cook, my husband and I both made some and his turned out too big. I think they were done when they rose to the top of the boiling water. I then tossed with onions that I cooked in butter and olive oil. I needed to serve more than 2 people so used 5 cups of potatoes. It made A LOT, and they are very filling. I served with sweet and sour red cabbage. This made a very yummy Shabbat dinner...thanks for posting.