🥔 Franconian dumplings – half and half
Also known as ‘half-and-half dumplings’. The name comes from the fact that the mixture consists of equal parts raw (grated) and cooked potatoes. Roasted breadcrumbs are tucked inside.
🛒 Ingredients (approx. 8 dumplings)
- 1 kg floury potatoes (500 g each for raw and cooked)
- Salt
- Freshly grated nutmeg
- a little flour or potato starch, if needed
- 2 slices of white bread/roll, cut into cubes
- a little butter for frying the cubes
👨🍳 Method
- Cooked half: Peel 500 g potatoes, dice them and boil in salted water for 15–20 minutes until soft, drain, leave to steam dry and press through a potato ricer.
- Raw half: Peel 500 g potatoes and grate finely. Place the mixture in a clean tea towel and squeeze out the liquid firmly. Collect the squeezed-out water, keep the settled starch at the bottom and add it to the mixture (this prevents it from turning grey).
- Knead both potato mixtures with salt and nutmeg to form a smooth dough. If it is too wet, add a little flour or starch.
- Fry the bread cubes in butter until golden brown. With wet hands, shape the dumplings and press a few croutons into the centre of each one.
- Simmer in plenty of gently simmering salted water (do not boil!) for approx. 15–20 minutes. The dumplings are ready when they float to the surface.
🍽 Serving suggestion
Traditionally served with pork shoulder, roast meat and dark gravy.