Potato dumplings (according to the original Frankish recipe)
These are dumplings, a little different from the Bavarian ones, because only potatoes go into these, without the addition of flour, so they are more complicated to make. The province of Franken is located in the south of Germany and is known for its concrete dishes, roasts and real “masculine” cuisine. With Frankish white wine, which has only the best predicates and a roasted spatula, you will find yourself in a festive mood in the blink of an eye. You can fill the dumplings with toast and bacon, prunes or apricots. A tradition we do not forget.
Preparation steps
- Cook half of the potatoes (approx. 1 kg :) and press through a potato press. Never puree it, because the mass will be sticky.
- Rub the other half on the smallest plate and drain the resulting mass well with a cloth to which you have tied the cooker so that the drained potatoes are completely dry. Try to keep the fibers of the potatoes you have rubbed very dry, otherwise you will have a very sticky mixture, which will be complicated for shaping the dumplings. If you still find that the mass is too soft, add a little purchased potato or corn starch.
- Spread the mass you get on the baking tray so that it dries even more. Leave the water obtained from the grated potatoes to settle for a while and for the potato starch to settle to the bottom of the bowl. When the water has cleared, pour it lightly, taking care to preserve the resulting white precipitate or starch.
- Add the dried, grated and dried potatoes to the boiled and mashed potatoes and add the strained starch residue, then knead the uniform mixture with your hands. Add salt as desired. Prepare bread cubes and bacon for stuffing.
- From the resulting mass, form dumplings and immerse in boiling water. I stuffed these dumplings with croutons and bacon cubes. Also fill with cubes of dry toasted bread. The water should not boil, but only boil slightly. When you have added the last dumpling, cook for about 10-15 minutes and do not cover the pot.
- Remove the cooked dumplings directly from the water to a plate and serve immediately.
