German Potato Dumplings

1. 1

   Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender.

2. 2

   Drain well, and return the potatoes to the saucepan.

3. 3

   Stir over low heat for 1 minute to evaporated the excess moisture.

4. 4

   Mash the potatoes, then let them cool.

5. 5

   Transfer the potatoes to a large bowl.

6. 6

   Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper.

7. 7

   Stir well.

8. 8

   The mixture should hold its shape; if it doesn't, add a little more flour.

9. 9

   With floured hands, shape the mixture into 12 balls, then roll into sausage shapes.

10. 10

    Place in a single layer on a plate.

11. 11

    Refrigerate for at least 30 minutes.

12. 12

    To cook, bring a large saucepan of water a boil over high heat.

13. 13

    Add the dumplings and reduce the heat to medium-low.

14. 14

    Simmer for 15 minutes, until the dumplings are floating.

15. 15

    Drain and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.