Basic recipes taken from The Cooking Of Burgenland by Alois Schmidl as translated by Robert Strauch. Published by Edition Roetzer, Wien-Eisenstadt.
(from Alois Schmidel, suggested by Bob Strauch)
- 2 2/3 lb. potatoes
- 3 Tbsp. butter
- 2 egg yolks
- 3 Tbsp. flour
- 2 Tbsp. cornstarch
- 5 Tbsp. farina (use "cream of wheat")
- 1 tsp. salt
Cook potatoes in salted water, peel and mash while hot. Add remaining ingredients and knead quickly. On floured board, form into a roll and cut pieces according to recipe being used.
Notes: Makes enough dumplings for 4 to 6 people.