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Potato dumplings
Serves 4
Ingredients:
125 g potatoes
20 g fresh yeast
8 tbsp lukewarm milk
1/2 tsp salt
250 g plain flour
2 tbsp soft butter
1 egg
200 g cream cheese with herbs
To glaze:
Milk
For the steam: Approx. 150 ml water
Method:
1. Peel and cook the potatoes and
press through a potato ricer while still
hot. Leave to cool slightly.
2. Dissolve the yeast in the milk. Mix
with the potatoes, salt, flour, butter and
egg, and knead to form a malleable
dough. Cover and place in the oven at
35 °C on Conventional heat for about
30 minutes to rise.
3. Form the dough into 12 balls. Make a
small hollow in the side of each, and
spoon 1 tsp cream cheese into the
centre, then press back together to
seal.
4. Place the dumplings in a greased
ovenproof dish (approx. 20 x 30 cm),
and put in the oven at 35°C on
Conventional heat for a further
20–30 minutes.
5. Brush with the dumplings with milk
and bake until golden.
Settings:
Function: Moisture plus d
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 40–50 minutes
Bursts of steam: 2
Add the steam:
After 8 minutes
After a further 10 minutes
Tip
These dumplings make an excellent
accompaniment to a stew.
Recipes
60
60


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