The Palatinate in German is called “Pfalz” and comes from Latin Palātium, palace; and in the region itself they call it in their dialect: Palz. There is another word for it in German that is Rheinpfalz, as it is a region in South-Western Germany and connects to the river Rhine. It occupies more than a quarter of the German federal state (Bundesland) of Rhineland-Palatinate (Rheinland-Pfalz). This Bundesland is famous for its wines and a street that is called the German Weinstrasse – the German Wine route – a wonderful and sight-seeing road that goes along the wineries through the Pfalz. You have cities such as Kaiserslautern, Speyer, Pirmasens or Neustadt an der Weinstrasse. The Wine Route is a touristic attraction. So if you plan to go to Germany, it is a Must-see.
This dish is a traditional recipe from this region. I hope you like it
Ingredients (for about 10 dumplings)
1 kg floury potatoes
100 g semolina (wheat or spelt) – find German Semolina here
100 g flour
1 tbsp salt (low)
1 tbsp dry marjoram (low not heaped)
1 pinch white pepper
1/2 bunch parsley
- Boil the potatoes the day before as they should not be used on the same day; keep them for 1 day in the fridge or at a cool place.
- Peel boiled potatoes and squeeze them through a potato press; it might be a bit hard but that’s how it is.
- Add semolina, flour and eggs, chopped parsley and spices.
- Knead it until you get a smooth dough so you can form the dumplings.
- With wet hands form dumplings, not too big. The amount that fits into the palm of your hand is just right.
- In a big pot bring water with some salt to a boil.
- Place dumplings into the boiling water, lower the heat and let them soak for 20 minutes.
- Carefully take them out with a slotted spoon.
- Serve them right away with Gulasch, Beef Rouladen or any meat dish with a gravy – that’s what you need: gravy.
Dumplings cannot be enjoyed without a good gravy. Happy Cooking!