Potato dumplings (V): Difference between revisions
mNo edit summary |
No edit summary |
||
| Line 44: | Line 44: | ||
===Variations=== | ===Variations=== | ||
Place in a baking tray filled with 500 ml or so of hot [[vegetable stock]] (not quite covering the dumplings)and bake in an over preheated to 190° C (375° F - gas 5). For a nice crispy top, finish under the grill for 5 minutes. | Place in a baking tray filled with 500 ml or so of hot [[vegetable stock]] (not quite covering the dumplings)and bake in an over preheated to 190° C (375° F - gas 5). For a nice crispy top, finish under the grill for 5 minutes. | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Best stuffed with meat</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.1</span>/5 </span> <span class="reviewDesc">The German ones |I've tried are stuffed with meat. Yumm!</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 10:41, 11 June 2020
| Potato dumplings (V) | |
|---|---|
 |
| Potato dumplings, ready to boil | |
| Servings: | Serves 6 |
| Calories per serving: | 255 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 3rd November 2012 |
Potato dumplings, bauchrutscher (belly bricks), klöße / kartoffelknödel (Germany), knödel (Austria), gombóc (Hungary), kynuté knedlíky (Luxembourg), canederli (Italy), klub (USA), are big round poached or boiled potato or bread dumplings, made without yeast, generally savoury and often filled.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
- 115 g (6 oz) suet
- 115 g (4 oz) self-raising flour
- 50 ml (2 fl oz) water
- 2 tablespoons fresh mixed herbs, chopped
- sea salt and freshly ground black pepper
Method
- In a bowl, mix the dumpling ingredients into a soft dough
- With lightly floured hands, roll into 6 balls
- Place the dumpling in a large pan of boiling water, ideally they should not touch. Reduce to a simmer and cook (don't boil) for 20 to 30 minutes
- The dumplings will sink at first, and rise to the surface once cooked - just make one final check for 'doneness'.
Variations
Place in a baking tray filled with 500 ml or so of hot vegetable stock (not quite covering the dumplings)and bake in an over preheated to 190° C (375° F - gas 5). For a nice crispy top, finish under the grill for 5 minutes.
Recipe review
Best stuffed with meat
4.1/5 The German ones |I've tried are stuffed with meat. Yumm! Jerry, aka Chef (talk)
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#dough #vegetablestock #mashed #herbs #suet #potatoes #potatodumplingsv #dumpling