Master chef
Utensils
Apron
Bowl
Measuring cup
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
slotted spoon
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dumpling mixture
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft, peel the potatoes while still warm, mash with a potato masher, and place in a bowl. Tear the bread into small pieces, add to the potatoes. Add the baguette and all the other ingredients up to and including the pepper, knead by hand to form a compact mass, leave to stand for approx. 10 mins.
To shape
With wet hands, shape the dumpling mixture into around 12 equal-sized balls.
Dumplings
Cook the dumplings in simmering salted water for approx. 8 mins. per batch. Remove the dumplings with a slotted spoon, drain well and keep warm.
Spinach
Place the spinach in a pan, cover and heat over a medium heat. Plate up the spinach with the dumplings, sprinkle with cheese and paprika.
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