Cabbage and duck: How to make potato dumplings from Lokál?
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Ingredients:
- 1 kg potatoes (ideally boiling type C)
- 250-400 g coarse flour
- 1 large egg
- salt
- a little butter to spread on the finished dumpling
Procedure:
1. Boil the potatoes the day before or let them cool well and then grate them coarsely.
2. Add 250-400 g of flour to the grated potatoes. The amount depends on the type of potato you are cooking and how much starch it contains, but also on the time of year. While potatoes tend to be more watery and less starchy at the end of summer, the opposite is true in winter.
Beware! The more flour, the stiffer the dumplings, so add it gradually until the dough reaches the ideal consistency. Cooks have a feel for it, others can tell by the fact that the dough is still a little sticky and needs to be fed on the rolling pin.
3. Stir in the egg, a little salt and work the dough into the mixture.
Tip: Work quickly! The salt will cause the dough to thin out after about 25 minutes and will require more flour. The processor can also cause the dough to thin, as if it is wiping the potatoes with salt. That's why the best kneader is your hands.
4. Form the dough into roughly half-pound rolls and boil them in salted water until they float to the surface. While the dumplings are cooking, move them gently after a few minutes so they don't stick to the bottom of the pot.
5. After removing from the pot, brush the dumplings with butter.
