Patience is an important ingredient in the Krumplis dough recipe, although it is rarely on the shopping list. Simple food, but not boring. The secret is properly fried onions and that the potatoes don't have a separate life. Fortunately, good scents also make the wait a lot easier.
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.
- Fry the onion slowly until golden, remove from the heat and mix in the paprika. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Add the diced potatoes, add salt, pour a little water and cook until soft. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Mash some of the potatoes to give a creamy coating. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Toss with the cooked cubed pasta, season with pepper and serve with pickles. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- 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
- Partially smash the potatoes, partially leave them in pieces — so it will not be baby food, but a regular lunch.
- 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.