If you are tired of the usual mashed potatoes, it's time to try potato dumplings. They go well with baked poultry, goulash or stews. Try them once and you won't regret it.
The recipe for potato dumplings is pretty simple. The main thing here is to choose the right potatoes. This is 90% of the success of a delicious dish that will definitely work out. Dumplings are served as an independent dish or as an addition to any dish with gravy. Also, dumplings are used to prepare first courses.
The subtleties of cooking dumplings:
- Choose the right potatoes - they shouldn't be too starchy or you won't knead the dough.
- Knead the dumpling dough for 5-7 minutes until smooth. If you don't succeed in this, then grease the surface with a wet hand and knead the dough further. Carry out this operation until the dough is smooth.
- The most important thing in cooking - as much as you would like to crush potatoes with a crush, you will have to abandon this idea. Better to pass the potatoes through a meat grinder or a special press. Why? Because we don't need lumps at all.
- Caloric content per 100 g - 329 kcal kcal.
- Servings - 5
- Cooking time - 1 hour
Ingredients:
- Potatoes - about 1 kg
- Egg - 1 pc.
- Wheat flour - 2 tbsp. l. with a slide
- Potato starch - 6-8 tbsp. l.
- Salt - 2 tsp
- Black pepper - to taste
Step by step cooking with a photo of mashed potato dumplings
1. First, peel and cut the potatoes into 4 pieces. Fill it with water and set it to boil. As soon as the water boils, add salt and reduce heat. After 20 minutes, check that the potatoes are done with a fork - if they pierce easily, the potatoes are ready.
2. Drain the water completely from the potatoes. We don't need the broth. We pass the potatoes while they are hot, through a meat grinder.
3. We are waiting for the potato mass to cool down. Then we tamp it in a bowl. Now comes the fun part. To measure potato starch, we will focus not only on spoons, but also on volume. We divide the mass of potatoes visually into 4 parts. Remove 1/4 part. It turns out a notch.
4. Pour our flour into it. Fill the rest of the volume with starch flush with the potatoes.
5. Beat the egg in a separate bowl.
6. Add the potato mass to the egg and knead the dough. As it is written in the tips, we knead his example for 5-7 minutes. When the dough does not stick to your hands, you can stop.
7. Divide the dough into 4 parts. We roll one part into a sausage 3-4 centimeters in diameter. We cut into washers. In each puck, make a depression with your finger or a stick so that the sauce gets there.
8. Put the dumplings in boiling salted water. As soon as they come up, cook for 1 minute. Then we take out with a slotted spoon.
9. Serve immediately. These dumplings can be frozen and then fried.
See also video recipes:
1) Polish potato dumplings
2) Belarusian-style potato dumplings. Delicious and simple
