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Size: 764
Comment: more salt
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Size: 662
Comment: update recipe
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| Deletions are marked like this. | Additions are marked like this. |
| Line 1: | Line 1: |
| Recipe for 50-60 dumplings. | Recipe for 25-30 dumplings. |
| Line 5: | Line 5: |
| 1. cook 1.5 kg hardkochende potatoes for 30 minutes | 1. cook 750 g hardkochende potatoes for 30 minutes |
| Line 13: | Line 13: |
| 2. add two teaspoons of no-egg 3. add 20 g of salt 4. add 500 g of flour |
3. add 10 g of salt 4. add 250 g of flour |
| Line 17: | Line 16: |
| 6. grind 1.5 bags (375 g) of mak in ~40-50g portions 7. add 200 g sugar to the mak 8. melt 150 g of margarine (try less) 9. boil dumplings in non-bubbling water (2.5 L in big pot, heating 4 on the big spot is too much) until they float 10. take them out after 10 more minutes |
6. grind 1 bag (250 g) of Blaumohn in 5*50g portions 7. add 130 g sugar to the mak 8. melt 90 g of margarine 11. 15 minutes dampfgarer with paper to prevent sticking To cook Vitolette: 12 min Dampfgarer |
Recipe for 25-30 dumplings.
12 h before:
- cook 750 g hardkochende potatoes for 30 minutes
- take out of the water and let cool down until only hand-warm (TODO: measure time)
- peel potatoes, the peel will just slip off
- leave in the air to dry on a grill
next day:
- grate potatoes with finest grater
- add 10 g of salt
- add 250 g of flour
- mix and form 50 dumplings by surrounding the still frozen plums
- grind 1 bag (250 g) of Blaumohn in 5*50g portions
- add 130 g sugar to the mak
- melt 90 g of margarine
- 15 minutes dampfgarer with paper to prevent sticking
To cook Vitolette:
- 12 min Dampfgarer