These light but sustaining dumplings are great for soaking up the delicious gravy from hearty casseroles and spicy goulashes. Good with sauerbraten with braised red cabbage.
- 12 oz (350g) baking potatoes, such as Burbank or russet, peeled and diced
- 1 large egg, beaten
- 3 tbsp all purpose flour, plus more for dusting
- ¼ cup semolina
- ½ tsp caraway seeds
- Salt and freshly ground black pepper
1. Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender. Drain well, and return the potatoes to the saucepan. Stir over low heat for 1 minute to evaporated the excess moisture. Mash the potatoes, then let them cool.
2. Transfer the potatoes to a large bowl. Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper. Stir well. The mixture should hold its shape; if it doesn't, add a little more flour.
3. With floured hands, shape the mixture into 12 balls, then roll into sausage shapes. Place in a single layer on a plate. Refrigerate for at least 30 minutes.
4. To cook, bring a large saucepan of water a boil over high heat. Add the dumplings and reduce the heat to medium-low. Simmer for 15 minutes, until the dumplings are floating. Drain and serve hot.
Nutritional information is based on 1/8 teaspoon added salt per serving.