Unold 78265 Notice D'utilisation page 41

If you want, add 2 finely chopped
garlic cloves to the dough, or 1 TPSP
fresh, chopped marjoram, 1 tsp dried
marjoram, 2 TBSP chives or 2 TBSP
finely diced raw ham.
Potato dumplings - half and half
For 4 persons
Preparation takes some time, however
the dumplings taste better than the
off-the-shelf products
Boil 500 g of potatoes boiled in their
jackets, peel them and press them
through the potato ricer. Let cool.
Peel 1 kg potatoes and press out with
the slow juicer.
Knead the raw and boiled potato
mixture together with 4 TBSP semolina
and 2 tsp salt.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
Stand 17.2.2020
Copyright UNOLD AG | www.unold.de
The dough should no longer stick to
your hands, i.e. if necessary add a
little more semolina.
Form into dumplings with a diameter
of approx. 6 cm. Fill a large pot with
salt water and bring the water to a slow
boil. Stir 30 g of potato starch into a
cup of cold water. Add the starch/water
to the salt water. Wait until the water
boils. Then place the dumplings in the
water, ensure that the dumplings do
not touch each other; if they do they
will stick together. Important: The
water should not be at fast boil; only
a slow boil, otherwise the dumplings
will break up. You can also fill the
dumplings with cubes of white bread
roasted in butter or lightly browned
diced onions and bacon.
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