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Recipes
178
Potato dumplings
Preparation time: 125–155 minutes
Serves 4
Ingredients
125 g potatoes
½ cube of fresh yeast (21 g)
80 ml lukewarm milk
½ tsp salt
250 g flour
20 g softened butter
1 egg
200 g cream cheese with herbs
For glazing
Milk
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Peel and cook the potatoes and pass
them through a potato ricer whilst still
warm, then leave to cool.
Dissolve the yeast in lukewarm milk.
Then add potatoes, salt, flour, butter
and egg and knead until you get a
smooth pliable dough. Cover and place
in the oven for about 25–35 minutes to
prove using Conventional heat at 35 °C.
Form 12 small balls, make a small well
in the side of each, fill with 1 tsp cream
cheese and press back together to
seal.
Place the dumplings in the greased
oven-proof dish with the seam
underneath. Cover and place in the
oven to prove for another 20
-25 minutes using Conventional heat at
35 °C.
Brush the dumplings with milk and
bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
Dumplings can also be served as a side
dish with sliced meat and salad.