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Potato dumplings are a very popular delicacy, preceded by the preparation of potato dough. It is not very complicated, but it is worth knowing how to make it. Dumplings prepared this way can be made as a sweet or savory course. They go well with plum jam, poppy seed, smoked meat, cracklings, quark and many other ingredients. That is just another advantage of adding a quality potato-dough recipe to your cookbook.
Ingredients
The ratio of the individual ingredients is very important because it is what ensures your dumplings are not too firm but rather tender. As mentioned above, you can change the filling to suit your taste and mood. For the preparation you will need the following ingredients:
- 100 g semolina,
- 700 g potatoes (cooked a day before in their skins),
- 2 eggs,
- 150 g plain flour,
- 80 g finely ground breadcrumbs.
For the filling prepare:
- 250 g lean bacon or smoked meat,
- 1 large onion,
- oil for frying.
Dough preparation
Peel the potatoes and grate them on a fine grater. Stir in the flour and semolina, then the breadcrumbs and then the eggs – one at a time. From this mixture work a smooth dough, which if sticky, dust with more breadcrumbs. Add them as needed, but the stated amount should be about right. Let the dough rest for a while and move on to preparing the filling.
Preparing the filling
Preparing the filling is not complicated either. Finely chop the onion and cut the bacon or smoked meat into small cubes. Heat oil (or lard) in a pan and briefly sauté the onion. Then add the meat and fry until the onion softens. The meat will smell wonderful. Now let the filling cool.
Preparing the dumplings
Roll the dough into a sheet about 1 cm thick. Cut into squares or rectangles – the size depends on your preferences. Place the filling on them and seal the edges. Form nice balls, which you poach for about 10 minutes in salted water.
