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Savoury snacks
Potato dumplings
Preparation time: 125–135 minutes
Serves 4
Ingredients
125 g potatoes
¹/₂ cube of fresh yeast (21 g)
80 ml milk, lukewarm
¹/₂ tsp. salt
250 g plain flour
20 g softened butter
1 egg
200 g cream cheese with herbs
To glaze:
Milk
Accessories
Saucepan
Ovenproof dish, 30 cm x 20 cm
Preparation
Peel and cook the potatoes and pass
them through a potato ricer whilst still
warm, then leave to cool.
Crumble the yeast into milk and stir
until it dissolves. Then add to the
potatoes, salt, flour, butter and egg and
knead into a smooth pliable dough.
Place the dough in the oven and select
the Automatic programme Cakes \
Yeast dough \ Prove for 30 minutes.
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.
164
Place the dumplings in the greased
ovenproof dish 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
Oven function: Moisture Plus
Temperature: 160–170 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 4
minutes
2nd burst of steam: Release after 15
minutes
Duration: 30–40 minutes
Useful tip
Dumplings can also be used as a side
dish with cut meat and salad.
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