Potato dumplings
Serves 4
Ingredients
125 g potatoes
1/2 cube of fresh yeast (21 g)
80 ml milk, lukewarm
1/2 tsp salt
250 g strong white flour
20 g softened butter
1 egg
200 g cream cheese with herbs
For glazing
Milk
Method
Peel and cook the potatoes and pass
them through a potato ricer whilst still
warm, then leave to cool.
Dissolve the yeast in milk. Then add to
the potatoes, salt, flour, butter and egg
and knead until you get a smooth
pliable dough. Place the dough in the
oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
Form 12 small balls, make a small well
in the side of each, fill with 1 tsp. cream
cheese and press back together to
seal.
Place the dumplings in a greased
oven-proof dish (approx. 20 x 30 cm)
with the seam underneath. Place in the
oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 15 minutes".
Brush the dumplings with milk and
bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 35–45
Tips
Dumplings can also be used as a side
dish with cut meat and salad.
Savoury snacks
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