Half-silk dumplings

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Potato dumplings or dumplings potato dumplings known that in a relatively small amount of potato starch containing (up to about 1/3 of the quantity of potatoes used). The name comes from the appearance of the dumplings. If the dumplings contain a larger amount of potato starch (from approx. 1 third of the potato amount) they are called silk dumplings .

Semi-silky dumplings can be dumplings made from grated boiled potatoes, jacket potatoes made from scalded mashed potatoes, or a combination of raw grated, pressed potatoes and grated boiled potatoes. When molding, toasted bread cubes are often placed in the middle of the dumpling . Other common ingredients are milk, flour, and eggs.

If semolina is also used, it is also called “semolina and starch dumplings”. Another variant are dumplings. Here the potato dough for the semi-silk dumplings is cut into strips and these strips are rolled up.

Names

Half-silk dumplings are called differently depending on the region and method of preparation, e.g. B .: Tree Woolen dumplings , cotton dumplings , Major dumplings , Stärkknölla ( Lauscha ) Oberfränkische dumplings ( Upper Franconia ) and zampe (Southern Thuringian Forest ), Example: Thuringian red sausage on Weimar zampe .

literature

  • Dumplings, bratwurst and other specialties / How the Thuringians cook and eat / Das Thüringer Kochbuch , text: Inge Schade, publisher: VVL Verlag + Vertriebsagentur Klaus Lehmann, Suhl, 1997, ISBN 3-00-002592-8
  • From apple potatoes to onion cake , VEB Fachbuchverlag Leipzig, 1982, license number : 114-210 / 73/82
  • Lauter Lauschner favorite dishes , brochure, published by the Ev. Luth. Parish of Lauscha, Pastor Dr. Kerstin Voigt, 1996
  • Large illustrated cookbook , Mathilde Ehrhardt, Berlin, 1904
  • Binder, Egon M .: Dumplings, dumplings and other round things . Neue Presse Verlags-GmbH, Passau 1994, ISBN 3-924484-61-9