Potato dumplings half & half

Name: Potato dumplings half & half
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g floury potatoes; 75 g Durum wheat semolina; 2 discs (30 g each) Wheat toast bread; 80 g Butter; 7-10 Tbsp Salt; 150 g Flour; 1 egg + 1 egg yolk (size M); 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g floury potatoes
75 g Durum wheat semolina
2 discs (30 g each) Wheat toast bread
80 g Butter
7-10 Tbsp Salt
150 g Flour
1 egg + 1 egg yolk (size M)
7-10 Tbsp grated nutmeg
4 TABLESPOONS Breadcrumbs

Directions

1
Wash 375 g potatoes and boil in water for about 20 minutes. In the meantime peel and wash the remaining potatoes. Hang a damp tea towel over a bowl. Rub the potatoes into it and squeeze them well. Put the pressed potato water aside until the starch has settled (10-15 minutes). Drain potatoes, rinse, peel and press hot through a potato ricer.
2
Add semolina, grated potatoes and settled starch and leave to swell for 5-10 minutes. In the meantime, remove the crusts from the toast and cut into small cubes. Heat 10 g butter in a frying pan and fry the toast cubes all around until golden brown. Drain on kitchen paper and season with salt. Add flour, egg, egg yolk and 30 g soft butter to the potato mixture and knead everything with the dough hooks of the hand mixer. Season with salt and nutmeg. Form 4 dumplings from the dough with wet hands. Put some croutons in the middle of each dumpling. Bring water to the boil. Add the dumplings and leave to stand for 15 minutes. Meanwhile melt 40 g butter.
3
Season with salt and nutmeg. Form 4 dumplings from the dough with wet hands. Put some croutons in the middle of each dumpling. Bring water to the boil. Add the dumplings and leave to stand for 15 minutes. Meanwhile melt 40 g butter. Add breadcrumbs and fry until golden brown. Serve dumplings with breadcrumbs