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Potatoe dumplings

Potatoe dumplings

    

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

No. of servings

6

Ready in

30 min.

Difficulty

low

 

 

1. 

potatoes 1.3 lb (600 g)

Peel the potatoes, rinse them and grate finely.

2. 

salt 1 tsp  chicken egg 1 pc  flour medium 10.5 oz (300 g)

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.

3. 

water  salt 1 tsp

Pour water in a larger pot and bring to boil, add salt in. Strain the prepared dough through dumpling sieve into the boiling water.

4. 

Cook dumplings for about 3 minutes since they rise to the surface.

5. 

sunflower oil

Drain the cooked dumplings and rinse them with cold water, sprinkle with oil to prevent sticking and stir.

Bon appetit!

chicken egg1pc1piece
flour medium10.5oz300grams
potatoes1.3lb600grams
salt2tsp2teaspoon
sunflower oil-
water-

 

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