Recipe: Erdaepfelnidei

An other bit of Austrian cuisine is Erdäpfelnidei,
which is translated a potato dumpling.

Its a very old recipe, used to be cooked by farmers in Salzburg County / Austria.

Ingredients:
1 kg potatoes
2 eggs
250 gram flour
bit of salt
bit of muscat.

Side dish, Sauerkraut (or in Polish shops called Kapusta) with cubes of bacon and pepper corns.

Boil the potatoes until they nearly fall apart, so they need to be well done and it should be potatos with lots of starch.

After remove skin, and mash them while they are still hot, make a dough with the flour, egg and rest of ingredients and start forming little dumplings as shown on the picture straight away.  Don't let the dough rest !

If you would be Italian, and if you would be cooking Gnochi, you would throw them now in boiling salted water for 10 minutes and serve them after in cheese....
... But you are NOT Italian, you cook an Austrian dish so you throw them in boiling vegetable oil and fry them until golden brown !

I always let them drip of the oil afterwards, and you can keep them warm in the oven until you have fried them all.

Before you east them, so should salt them to taste, and I also serve Sauerkraut with them.

This dish is very filling, so if you have some left you can use them next day as a side to a different dish.

Enjoy !