Basic recipes taken from The Cooking Of Burgenland by Alois Schmidl as translated by Robert Strauch. Published by Edition Roetzer, Wien-Eisenstadt.

ERDÄPFELTEIG / POTATO DOUGH
(from Alois Schmidel, suggested by Bob Strauch)

Ingredients:
  • 2 2/3 lb. potatoes
  • 3 Tbsp. butter
  • 2 egg yolks
  • 3 Tbsp. flour
  • 2 Tbsp. cornstarch
  • 5 Tbsp. farina (use "cream of wheat")
  • 1 tsp. salt

Preparation:

Cook potatoes in salted water, peel and mash while hot. Add remaining ingredients and knead quickly. On floured board, form into a roll and cut pieces according to recipe being used.

Notes: Makes enough dumplings for 4 to 6 people.