A potato dumpling looks simple, yet its centre reveals everything about the dough. When light and tender, it quietly absorbs either a savoury sauce or the flavour of toasted crumbs.
Method, step by step
- Boil the potatoes in their skins, peel them while they are still warm, mash them, then cool them completely.
- 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.
- Remove with a slotted spoon; serve with toasted crumbs or meat sauce.
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.
