Potato dumplings from the Pfalz - The Palatinate in German is called "Pfalz" and comes from Latin Palātium, palace; and in the region itself they call it in their dialect: Palz. There is another word for it in German that is Rheinpfalz, as it is a region in South-Western Germany and connects to the river Rhine. It occupies more than a quarter of the German federal state (Bundesland) of Rhineland-Palatinate (Rheinland-Pfalz). This Bundesland is famous for its wines and a street that is called the German Weinstrasse - the German Wine route - a wonderful and sight-seeing road that goes along the wineries through the Pfalz. You have cities such as Kaiserslautern, Speyer, Pirmasens or Neustadt an der Weinstrasse. The Wine Route is a touristic attraction. So if you plan to go to Germany, it is a Must-see. This dish is a traditional recipe from this region. Happy Cooking!
Ingredients Potato Dumplings from the Pfalz
(for about 10 dumplings)
1 kg potatoes (soft, not waxy)
100 g semolina (wheat of cream or spelt)
100 g flour
salt, pepper to taste
1-2 tsp dry marjoram or to taste
2-3 tbsp parsley
Cooking Instructions Potato Dumplings from the Pfalz
- Boil the potatoes the day before as they should not be used on the same day; keep them for 1 day in the fridge or at a cool place.
- Peel boiled potatoes and squeeze them through a potato press.
- Add semolina, flour and eggs, chopped parsley and spices.
- Knead until you get a smooth dough so you can form the dumplings.
- With moist hands form dumplings, not too big. The amount that fits into the palm of your hand is just right.
- In a big pot bring water with some salt to a boil.
- Place dumplings into the boiling water, lower the heat and let them simmer for 20 minutes.
- Carefully take them out with a slotted spoon.
- Serve them right away with Goulash, Beef Rouladen or any meat dish with a gravy (very important).