While being shaped, dödölle is still a rustic potato mass; in onion fat it turns into golden-edged morsels. With sour cream, it has no wish—and no need—to pretend it is light.
Method, step by step
- Boil the cubed potatoes in salted water until soft so that only a little cooking juice remains.
- Crush it in the juice, sprinkle in the flour, and work on a low heat into a thick, separating mass. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Use two spoons to tear pieces of it into onion fat. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry it in a pan or in the oven until crusty, then serve it with sour cream and fried onions.
Practical tips and common mistakes
- Dip the spoon in onion fat before each bite, so the dödölle lets go and does not hold on emotionally.
- 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.
