Difference between revisions of "User:Ishipsut/knoedel"

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-g of potatoes, mealy-cooking
-onions
-g of butter
-g of food strength
-eggs
-g of breadcrumbs
-Salt
-Nutmeg
-El parsley
-For the dumplings cook best of all one mealy-cooking kind of potatoes as boiled potatoes. In the meantime, peel an onion and in very fine cubes cut. In a pot let out butter and stew onions in it glazed. Onions of the cooker allow to take and cool. Ready cooked potatoes still hotly with the potato plumber's friend crush, or press by the potato press. Potato mass mix with food strength, egg and breadcrumbs. Onions under the potatoes mix and spice with salt and freshly grated nutmeg. Parsley well hack and under the potatoes mix. With moist hands 6-8 dumplings form. In a big pot enough salted waters to the cooking bring. If the water cooks which reduce temperature something, so that the water boils only easily. Dumplings in the water give and put on a lid in such a way that he closes not completely. Dumplings approx. 5 minutes infuse. The dumplings may not cook, because they disintegrate, otherwise. If the dumplings to the surface rise they are done. Dumplings with a skimmer from the water lift, let drain and in a bowl lay.

Latest revision as of 14:50, 23 January 2013