It would seem such a banal dish, and yet many of us love to eat dumplings. It is a taste that we remember from childhood and we try to prepare them according to the recipes of our mothers.
The preparation options for dumplings are different. How many regions, so many varieties . They can be served with mushroom or meat sauce, served with fried onion or cracklings, or just pour melted butter.
In preparation please remember that we have to be quick when kneading the potato mass. While kneading the mass potatoes they release the water accumulated in them, which means that we use more flour than recommended and then the result will be too floury in taste. The less flour, the more delicate the dumplings will be.
Recipe
Ingredients
A kilo of boiled potatoes
250 grams of wheat flour
one egg
salt
Preparation
- Squeeze the cooked potatoes, still warm, with a press until smooth. We cool it down.
- Sift the flour onto the pastry board, add the pressed potatoes, make a well and add the egg, add salt. Knead the mass into if necessary sprinkle with flour.
- Divide the mass into 4 parts, form a roller with a diameter of about 1 cm. Use a knife at an angle to cut pieces resembling a rhombus.
- Boil water in a pot, salt it and put the hooves on the boiling water. Cook for about 2 minutes. Ready .
I recommend that you serve dumplings prepared in this way with a meat sauce. And on the next day they taste best when reheated in a pan with cracklings and onions.
