Bohemian Potato dumplings Recipe
A no sweat recipe that ends up into these delicious potato dumplings made in a Bohemian-style. This recipe falls on the first/lowest degree in a 1-5 scale of difficulty, real easy dish. You will certainly keep this recipe after tasting its results. These potato dumplings have a good texture and a little spice due to the pepper. Semolina, the coarse and purified wheat used in making pasta is one of its ingredients and probably the one responsible for the dumplings’ great texture. Comforting, heavenly delicious, quick, easy and rewarding are just few words to describe these potato dumplings. So if you’re looking for a quick and easy recipe for a fabulous appetizer or side dish, better read this out.
Ingredients
- 6 medium potatoes, cooked and mashed
- 1 teaspoon salt (5 g)
- ½ teaspoon pepper (2.5 g)
- 1 small onion, minced
- 2 tablespoons minced parsley (30 g)
- ¼ teaspoon nutmeg (1.25 g)
- 2 eggs, do not beat
- ⅓ cup semolina or Cream of Wheat (167 g)
- ½ cup milk (120 ml)
- 2 cups sifted all-purpose flour (220 g)
Instructions
- First, combine potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina in a mixing bowl.
- Stir in milk and sifted flour into potato mixture. Mix all ingredients thoroughly.
- Pour water in a sauce, sprinkle with salt and heat salted water until boiling.
- On a floured surface, knead the mixture into a dough that holds together.
- Roll portions of dough into rolls, the approximate size of a walnut (in shell).
- Drop dumpling rolls in boiling salted water. Let dumplings simmer for 20 to 25 minutes.
- Use a slotted spoon to transfer dumplings from boiling water to a serving platter.
- Serve warm and enjoy!
Notes
You can try frying these dumplings in butter until browned and serve with your favorite tomato sauce or gravy.
