Name: Savory Potato Dumplings
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 6 Servings
Ingredients: 1500 g waxy potatoes; 2 tsp Salt; 1 tbsp dried oregano; 2 piece Eggs (size M); 200 g Cornstarch; 50 g Soft wheat semolina; 75 g Butter; 6 tbsp Breadcrumbs

Description

These savory potato dumplings are a poem! I like to make them when I want to conjure up a hearty side dish or even a vegetarian main course. The preparation is a bit more complex, but the result is worth it. The dumplings are nice and soft on the inside and lightly toasted on the outside, especially when tossed in breadcrumb butter. An absolute highlight are the fresh herbs, which give the potatoes a special touch. Perfect for birthdays or just when you want something special!

Ingredients (8 ingredients)

1500 g waxy potatoes

2 tsp Salt

1 tbsp dried oregano

2 piece Eggs (size M)

200 g Cornstarch

50 g Soft wheat semolina

75 g Butter

6 tbsp Breadcrumbs

Preparation (8 steps)

Cook potatoes

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Wash 1500 g of waxy potatoes and place in the simmering basket. Fill 1000 ml of water into the mixing bowl, insert the simmering basket and cook for 20 min./Varoma/speed 1.

1200

Peel and press potatoes

After cooking, drain the potatoes, peel immediately and press through a potato ricer. Place the pressed potatoes in a large bowl.

Prepare dough

Add 2 tsp salt, 1 tbsp dried oregano, 2 eggs (size M), 200 g cornstarch and 50 g soft wheat semolina to the warm potatoes in the bowl and knead everything well.

Form dumplings

Using your hands, form golf ball-sized dumplings from the potato mixture and place on a lightly oiled baking sheet.

Cook dumplings

Bring enough salt water to a boil in a large pot. Carefully add the potato dumplings to the boiling water and let them steep for 12–15 minutes until they float to the surface.

Prepare breadcrumb butter

Thermomix® Setting

3 min/122°F/Speed 1 50

Put 75 g of butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180

Roast breadcrumbs

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 6 tbsp breadcrumbs to the melted butter in the mixing bowl and stir in for 2 min./100°C/speed 1.

120

Serve

Remove the cooked potato dumplings from the water with a slotted spoon, let them drain and drizzle with the breadcrumb butter. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

Potato dumplings, that's a piece of childhood for me. My grandma always made them, especially on Sundays. The smell of freshly cooked potatoes and roasted butter hung in the whole house. Her recipe was of course secret, but I tried to recreate it as best as I could. This version here is my interpretation, refined with the possibilities of the Thermomix®. The choice of potato variety is crucial. Waxy potatoes are a must, as they do not fall apart during cooking and the dumplings get a nice, firm consistency. The cornstarch and soft wheat semolina are the binding agents that hold everything together. The semolina also provides a slightly rustic texture. Oregano is my personal favorite, it brings a Mediterranean note to the dumplings. But other herbs such as marjoram, thyme or parsley are also a great match. The eggs give the dough smoothness and ensure a beautiful color. The Thermomix® makes the preparation really easier. Cooking the potatoes in the simmering basket is super practical, as they do not lie in the water and therefore absorb less water. After cooking, it is important to peel and press the potatoes immediately while they are still hot. This makes them easier to process. When kneading the dough, make sure that all ingredients are well mixed, but do not knead for too long, otherwise the dumplings will be tough. The size of the dumplings is a matter of taste, I think golf ball-sized dumplings are ideal. When cooking in salt water, it is important that the water does not boil vigorously, but only simmers gently so that the dumplings do not fall apart. For a vegetarian version, you can simply serve the dumplings as they are. If you like it vegan, you can replace the eggs with some potato starch or applesauce and use margarine instead of butter. Instead of oregano, roasted onions or bacon cubes also fit perfectly into the dough. As a side dish, the potato dumplings go perfectly with roasts, goulash or mushroom cream sauce. But they are also a treat as a vegetarian main course with a fresh salad side dish. A dollop of herb curd or sour cream rounds off the dish. The finished dumplings can be prepared well. You can form them the day before and store them in the refrigerator. Before serving, simply let them steep in salt water. Leftover dumplings can be cut into slices and fried in butter. They still taste delicious the next day.