After a few hours you can fill them in a container or bag. You can freeze uncooked, as well as cooked dumplings.įreezing the uncooked dumplings is actually the easiest: Place on a plate or tray so they don't stick together in the freezer. Potato dumplings can be frozen very well. Please keep attention as they fall apart easily, if you reheat them for too long. cut into slices (~1 inch) and roast in pan with a tbsp.steam in metal strainer over saucepan with boiling water.
put in simmering water for just a minute or so.use the refresh function of your steamer.If you have to reheat the potato dumplings, you can: Potato dumplings are ideally served fresh or kept warm in a pot with lid closed.ĭo not keep in water after cooking. This requires more flour to be incorporated, but makes the recipe easier. That's why I always use a whole egg for my potato dumplings. It always gets on my nerves if I somehow have to use up or throw away the leftover egg white. Many traditional Austrian recipes for potato dumplings call for just one egg yolk. On the other hand, the dumplings fall apart more easily if too much semolina is used. The dough is easier to shape and less sticky, if you use semolina.
("Griffiges Mehl") If this is not available in your area, you can use all-pupose flour as well.ĭurum wheat semolina makes the dumplings soft and fluffy. In Austria, we use a special extra-coarse flour for dumplings. In this article, Martha Stewart explaines the differences about starchy and waxy potaoes. The exact quantities are in the recipe below.įor potato dumplings, it is best to use starchy potatoes (the one you would use for mashed potatoes) -> potatoes that are not waxy nor frshly harvested young potatoes. Jump to:įor this recipe you need starchy potatoes, flour, semolina, a pinch of nutmeg and salt and an egg. I recommend these potato dumplings especially as a side dish to Pork Roast and Sauerkraut and Roast Goose. The dumplings are easy to shape and you get fluffy dumplings that do not fall apart. This recipe for homemade potato dumplings works with flour, semolina, egg and butter.
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