Fancy potato dumplings without eggs
These clever egg-free potato dumplings are a great side dish with a delicate texture and full potato flavor. Thanks to the simple ingredients and proven methods, they always turn out well and hold their shape beautifully. Ideal with classic sauces and meat, and a lighter version without eggs.
Ingredients · Servings 2 pieces
- 1 kg brambor
- 2 teaspoons salt (or to taste)
- 5 tablespoons oil
- 1 tablespoon vinegar
- 1 tablespoon solamyl
- 250 g baby semolina (less if needed)
- 250 g wholemeal flour (less if needed)
- 1 tablespoon of solamyl for coating
Method · 58 min
- Wash the potatoes thoroughly and boil them in their skins until soft. The cooking time depends on the size of the potatoes - it takes about 20-30 minutes. Then let the potatoes cool.
- Peel the cooled potatoes and grate them finely into a bowl. Add 1 teaspoon of salt, oil, salt and gradually incorporate the semolina and coarse flour until a smooth, elastic dough is formed. The amount of semolina and coarse flour added depends on the type of potato. Some contain more water, others are drier.
- We shape two doughnuts from the dough and coat them in salt so that they are not so sticky on the surface.
- Prepare a large pot of water, add a teaspoon of salt, a tablespoon of vinegar and bring the water to a boil.
- Place the dumplings in boiling water and cook for about 23 minutes.
- Remove the cooked dumplings to a cutting board and immediately either pierce them or cut them in half with a thread to allow the steam to escape.
