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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

 

Categories:    

 

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!

 

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