Potato Dumpling, fine

Ingredients

• 600 g mealy potatoes
• 2 egg yolk
• 50 g cornflour
• 30 g butter
• salt
• nutmeg

Preparation

• Boil the potatoes for 22 minutes in a little bit of water.
• Peel the potatoes.
• Dry the potatoes for 3 minutes at 110° C in a hot-air oven.
• Press the potatoes.
• Add the egg yolk to the dough.
• Add the cornflour and the liquid butter.
• Add salt and nutmeg.
• Roll 16 balls and lay them in boiling saltwater.
• After 15 minutes everything is ready.

Refinement

• -

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