How to prepare potato dumplings Bashny.Net

In the cuisines of different countries like to use pieces of cooked dough as an additive to soups or as an independent dish. The composition and shape of these products can vary from kitchen to kitchen, as well as the name: dumplings, gnocchi, dumplings.





It doesn’t matter which cooking method is the best. It is more important how your household will react to such a dish. Today we propose to find out, How to make dumplings with potatoes and dill. It’s a great way to enjoy your family at lunchtime.





The ingredients

• 500g potatoes
• 1 egg yolk
• 90g starch
• 20g butter
• dillbundle

Preparation

1. Boil the potatoes. Make it puree.
   
   
   
2. Cool the mashed potatoes to room temperature. Add the yolk and 80 g of starch, that is, 8 teaspoons. 10 g (1 teaspoon) leave. Sprinkle and knead the dough.
   
   
   
3. Cut dill fine and add half to the dough. Mix the dough further.
   
   
   
4. With wet hands, form small balls from the dough. With your finger or spoon, make small indentations in them.
   
   
   
5. Put a pot of water on the fire and bring it to a boil. As soon as it boils, pour half a glass of cold water into it, in which previously stir the 10 g of starch left earlier.
   
   
   
6. Bring the water to a boil again and throw dumplings at it. As they pop up, stir gently so that they do not stick together, and cook for 5 minutes.
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7. Finish the dumplings with noise and mix them with oil and dill. Ideally, if the oil gets into the grooves of dumplings. Serve hot.
   
   
   

If you are too worried about the figure, do not eat dumplings late in the evening. In addition, instead of sour cream as a sauce, it is better to use low-fat yogurt.





Slovak potato dumplings are sisters of Ukrainian gallocks. They are also quite suitable squarks with sour cream. Variations can be different: dumplings in soup, with onions, meat, in sauce and so on. Now you know, how to make dumplings with potatoes according to an old Slovak recipe. We hope you enjoyed it!