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Polish Potato Dumplings

  1. Mash the boiled potatoes with a potato masher and mix them with butter.
  2. Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
  3. Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
  4. Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
  5. Put the dumplings in salted boiling water and wait until they float to the surface.
  6. Serve with butter, scratchings of smoked bacon or fried onion.
Recipe

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

Ingredients

  • 1 kg of boiled potatoes
  • potato flour
  • 2-3 eggs
  • 1-2 tablespoons of butter
  • salt
  • serve with: clear butter, scratchings of smoked bacon or fried onion

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