I had some potato dumpling dough in the package leftover. I made waffles with other batters than the usual before. I served them with Sauerkraut.
Using the deep Belgian waffle iron made them crisp on the outside and still goey dumpling like in the middle.
The last time I made waffles from potato dumpling dough, I used cooked dumplings from a meal and cut them up (blog 01/2022) They were not goey im the middle.
My waffle iron takes a long time to heat through. I sprayed some olive oil on both sides then. In with the dough and closed. It steamed a lot and very long. The waffles needed more than 10 minutes to get some color. I baked them for 15 min.
The sauerkraut from a package got heated up in the microwave for 2 min and was ready to serve. Not much work to do here. A cinvienience product.
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