Innviertler Grammel Dumplings

For the Grammel dumplings, boil the potatoes, let them steam briefly and, if possible, press them through a grating iron while they are still hot.

Knead the potato mixture with egg, flour and salt to a smooth dough and cut out about 15 pieces of the same size with a spoon and press or roll out on a floured surface so that uniform dough plates are formed.

Form small heaps from the coarsely chopped grams and the parsley and place them on the rolled out dumpling dough.

Form small dumplings, which are then placed in boiling salted water and boiled for about 10 minutes until they rise to the surface.

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