Cooking Time: 30 minutes
1 1/2 lbs. potatoes, peeled and boiled
1/2 tsp. white pepper
3/4 cup flour
1 1/2 tsp. salt
1 egg and 1 yolk
milk as needed
- Grate or mash the potatoes. Add flour, salt and white pepper. Mix together. Add egg and yolk/ Mix to form a soft dough. If neccessary, adjust the texture with additional flour or some milk. Divide the dough into about 8 pieces and roll into balls.
Cooking Options :
Steam: Set the temperature to 221°F (Boil), set timer to 1 hour, press "ON". Add water to the inner pot for steaming. Steam dumplings on rack or in batches in the steamer basket. Keep the lid closed. Turn unit off when complete.
Boil: Place shaped balls of dough directly in the pot of simmering liquid. Use can use salted water, chicken broth, or beef broth. Set the temperature to 221°F (Boil) add the liquid, bring the liquid to a simmer and add the dumplings. Cook a few minutes with lid closed. Turn unit off when finished.
Stew: Directly in stew is a preferred way. Prepare beef stew. About 10 minutes before serving, add the dough balls to the stew. They will remain on the surface. Close the lid and allow the dumplings to steam/poach until done. Ladle the dumplings out with the stew. Turn off when compete.