Basic recipe for preparation of traditional potatoe dumplings, which can be served in several variations.
No. of servings
potatoes 1.3 lb (600 g)
Peel the potatoes, rinse them and grate finely.
Add salt, egg and flour medium. Mix to combine and let it rest for a while. TIP: If the dough is too thin, add more flour.
Pour water in a larger pot and bring to boil, add salt in. Strain the prepared dough through dumpling sieve into the boiling water.
Cook dumplings for about 3 minutes since they rise to the surface.
Drain the cooked dumplings and rinse them with cold water, sprinkle with oil to prevent sticking and stir.