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Savoury dishes
Potato dumplings
Preparation time: 125–135 minutes
Serves 4
Ingredients
125 g potatoes
¹/₂ cube of fresh yeast (21 g)
80 ml lukewarm milk
¹/₂ tsp salt
250 g strong white flour
20 g softened butter
1 egg
200 g cream cheese with herbs
For glazing
Milk
Accessories
Saucepan
Ovenproof dish, 30 cm x 20 cm
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 the greased
ovenproof dish with the seam
underneath. Place in the oven and
select the Automatic programme Cakes
\ Yeast dough \ Prove for 15 minutes.
164
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)
Number/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
Tip
Dumplings can also be served as a side
dish with sliced meat and salad.
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