:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/L_OTqWMRP_2OliaFsbxc/c4a20b6d3975d9610b385de1a02dfa.png "Half and Half Potato Dumplings")
Source: Pixabay : maria-anne
Half and Half Potato Dumplings
This traditional recipe for half and half potato dumplings, made from raw and cooked potatoes, is a refreshing alternative to the usual side dishes. The dumplings are crispy on the outside and soft and smooth on the inside. They are the perfect accompaniment to any meat-heavy dish.
Ingredients
- 500 g Floury potatoes
- 500 g Raw potatoes
- 60 g semolina
- 2 Piece Eggs
- 1 Pinch salt
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Directions
For the half and half potato dumplings recipe, peel the raw and cooked potatoes and grate them finely. Put the grated potatoes in a kitchen towel and squeeze out the excess liquid.
Put the potatoes into a large bowl and add the semolina, eggs, and salt. Knead the mixture thoroughly until a smooth dough is formed.
Shape the dough into dumplings and let them cook in a large pot of boiling salted water for 20 minutes. The dumplings are done when they rise to the surface.
Remove the half and half potato dumplings from the water with a slotted spoon and let them cool for a few minutes before serving.
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