Making potato dumplings. Video
Potato dumplings are a simple and hearty peasant cuisine. They are prepared in many countries of the world – in the Czech Republic, Germany, Poland, in the Baltic States, in Ukraine. In Italy, potato dumplings are called gnocchi.
Potato dumplings: video recipe
Gnocchi – Italian dumplings
For light and fluffy Italian potato dumplings, you will need: – 1 kilogram of large starchy potatoes; – 350 grams of wheat flour; – ½ teaspoon of finely ground salt; – 2 chicken eggs; – a pinch of nutmeg; – rock salt.
Many housewives boil potatoes for dumplings, but for the gnocchi to turn out light and fluffy, the finished potatoes must be dry. You can dry it in a saucepan, in the oven, or bake it in your uniform.
Preheat oven to 150 degrees. Wash the potatoes thoroughly and dry well, prick the entire surface of each tuber with a fork and put the potatoes on a baking sheet thickly covered with rock salt. The salt will soak up the moisture released from the tubers, making the perfect vegetable for the dumplings. Bake the potatoes for about an hour, the exact cooking time will depend on the size of the tubers. Remove the finished potatoes from the oven, cool and peel.
Sift 250 grams of wheat flour onto a work surface along with ½ teaspoon fine salt and nutmeg. Purée the peeled chilled potatoes with a crush and then rub through a sieve. Place in flour, make a well and pour lightly beaten eggs into it. Knead the dough.
Sprinkle the work surface with flour, roll out the potato dough into a square 1,5 centimeters thick. Cut the layer into strips of the same thickness, roll each into a small sausage and cut into pieces no wider than 1 centimeter. Sprinkle the flour over the dumplings and make a small indentation in each with the cloves of a fork.
In a large, wide saucepan, bring lightly salted water to a boil, place the gnocchi in portions, and cook for about 10 minutes, until the dumplings come to the surface. Serve with tomato, cream, or other liquid spicy sauce.
German Potato Dumpling Recipe
German dumplings are much larger and more satisfying than their Italian counterparts. You will need: – 1 kilogram of starchy potatoes; – 1 and ½ teaspoon of salt; – ½ cup wheat flour; – 1/8 cup cornstarch; – 1 chicken egg; – 2 slices of white bread, mixed with sourdough; – 1 tablespoon a spoonful of butter; – 1 tablespoon of vegetable oil.
You can add spicy parsley, dill, cilantro, grated Parmesan cheese, cumin seeds to the dumplings
Trim the crusts from the bread and cut the flesh into 1 centimeter cubes. Fry in butter until golden brown. Boil potatoes in their skins, cool and peel, puree, mix with salt and nutmeg. Add flour and cornstarch, knead the dough, add lightly beaten eggs.
Blind the dumplings using about ¼ cup of dough and place a few toasted bread cubes in the middle of each. Form smooth balls. Boil 4-5 dumplings in boiling water, serve with sour cream, melted butter, fried onions.