Basic recipe for preparation of traditional potatoe dumplings, which can be served in several variations.
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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.