Grandma's recipe. Eat them with a little butter. Yum!
- Ready In:
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I made this to recipe but I doubled it. I'm not sure about the cooking time. They started to float within a couple of minutes of going in the water. I tasted one as soon as they started to float and I could really taste the flour, so I decided to wait the 20 minutes as one reviewer said. However, after about 10 or 12 minutes they started to get pretty soft. I took them out after 15 minutes and they were falling apart. I think next time I'll take them out after about 10 minutes. But, they were good.
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.