1) Potatoes are better to use baked rather than boiled; 2) It is better to skip the dough through a food processor, and not beat it by hand – then the dumplings will turn out light and airy; 3) The test must be allowed to “rest” twice. Basic dumpling recipe Ingredients (for 6-8 servings): 950g potatoes (the larger the better) 1¼ cups flour 3 tablespoons butter (necessarily cold) ½ cup grated Parmesan cheese salt and ground black pepper Recipe: 1) Preheat the oven to 200C. Wash the potatoes and bake in their skins until soft (45-60 minutes depending on their size).
2) Peel the potatoes and puree in a blender. The puree should be light and airy. Let the puree cool down a bit.
3) After 15 minutes, add flour and 1 teaspoon of salt and mix gently. If the dough is very sticky, add a little more flour.
4) Divide the dough into 4 parts, roll each part into a long tube 1,2 cm thick, then cut diagonally into pieces about 2 cm long.
5) Boil water in a large saucepan, salt, reduce heat and dip 10-15 dumplings into the water. Cook the dumplings until they rise. Transfer them to a platter with a slotted spoon. Prepare the rest of the dumplings in this manner. 6) Preheat the oven to 200C. Place dumplings on a greased baking sheet, top with chunks of cold butter, sprinkle with grated cheese and bake until golden brown, about 25 minutes. Sprinkle with ground pepper and serve. Dumplings are a great addition to a spring vegetable stew.