At the first bite of the Potato Dumplings, the company suddenly falls silent — this is the best compliment for the chef. Be careful with the flour: if too much is added, the dumpling becomes a sports equipment. After a few seconds, all that remains is the debate over who gets the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Boil the potatoes in their skins, peel them while they are still warm, mash them, then cool them completely. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Add the egg, salt, semolina and gradually add as much flour as you can. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Form dumplings and cook in boiling salted water until they rise, then for another 2 minutes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Remove with a slotted spoon; serve with toasted crumbs or meat sauce. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- The potatoes should be completely cold before you add flour, otherwise you will be asking for as much as a badly done renovation.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.